Easy Homemade Cashew Cream Recipe

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Are you looking for a creamy, delicious, dairy-free alternative to heavy cream? If so, you are in the right place. You can make this homemade Cashew Cream recipe in just five minutes with two ingredients and a blender!

Spoon dripping cashew cream into a small glass jar.

When I went vegan, discovering I could make the vegan equivalent of heavy cream with cashews and water rocked my world! My life was literally changed because I thought I had to go with vegan marinara sauce only and do without cream for any remotely Italian recipe. I was thrilled to discover I could easily make this, and it's much easier than I thought it would be.

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Why You'll Love This Recipe
Ingredients
Variations
How To Make Vegan Cashew Cream
How To Serve Cashew Cream
Recipe FAQs
Related Vegan Recipes
Recipe
Comments

Cashew cream is a delicious addition to this vegan creamy mushroom pasta, vegan colcannon, or creamy vegan gnocchi soup or added as a creamer to this mushroom latte. I've always loved creamy sauces and soups and this cashew cream walnut pesto.

Add cashew cream to this vegan asparagus mushroom pasta to add creaminess and richness. It's the perfect substitute for heavy cream in your favorite recipes because cashews are neutral and rich.

Why You'll Love This Recipe

This cashew cream recipe will be a delicious addition to your kitchen! This vegan option is light, creamy, versatile, and a great alternative to traditional dairy-based cream. Use it as a base for sauces, dips, dressings, and even desserts.

The great thing about this recipe is that it comes together quickly, requires minimal effort, and is easily customizable. With just a handful of ingredients and a blender, you'll have a rich, creamy sauce in no time. Feel free to experiment with additional ingredients to make this recipe your own. Read on for suggestions below.

This was such a quick and easy recipe and a great alternative for dairy! Easily, a new favorite recipe!

- Sara

Ingredients

Small bowl of cashews with napkin next to a glass of water.

Here are the essential ingredients you need to make this simple cashew cream sauce:

Raw Cashews: Use raw cashews for the best texture and flavor. They're softer and blend more easily. I get raw, unsalted cashews from the grocery store or buy them in bulk online.
Water: Adjust the amount of filtered water based on how thick or thin you want your cream.

A complete ingredient list with exact amounts can be found in the recipe card below.

Variations

Here are some variations you can try when making this vegan cashew cream; you can try different flavor variations of this recipe. Adjust the ratio of cashews to water to make this cashew cream lighter or thicker. Add more water if you want it to be more like cashew milk.

Cashew crema - add lime juice and salt to add a tangy flavor; cilantro is optional.
Herbs - Add fresh herbs such as parsley, basil, or cilantro.
Lemon - Add lemon zest or fresh lemon juice for acidity and a pinch of sea salt for flavor.
Savory cashew cream: To make an alfredo sauce, add salt, onion powder, garlic powder, lemon juice, or apple cider vinegar. Add nutritional yeast for a cheesy flavor.
Spicy: Add chili powder, red chili flakes, hot sauce, diced jalapeno pepper, or canned or roasted Hatch chiles.
Sweet cashew cream - add maple syrup or agave nectar and vanilla extract.

How To Make Vegan Cashew Cream

It's simple to make this dairy-free alternative. Here's how to make it, even if it is your first time:

Overhead view of cashew halves in glass bowl on marble background.

Step 1: Place cashews in a medium bowl.

Overhead view cashews in hot water in glass bowl on marble background.

Step 2: Pour boiling water over the cashews and let them soak for 2 hours on the counter. If they soak for longer than 2 hours, put them in the fridge. If you have a Vitamix blender, you can shorten the soaking time to 30 minutes.

If you're not in a hurry, you can do an overnight soak. In this case, you don't have to boil the water first. Pour water over the cashews, cover them, and place them in the fridge. The next day, continue with the following steps to make the cashew cream.

Step 3: Drain the soaked cashews and rinse with cool water.

Overhead view of cashews and water in blender.

Step 4: Place drained cashews and water in a high-speed blender.

Overhead view of cashew cream in blender.

Step 5: Start at a low speed and increase to the highest speed. Blend for 90 seconds until you reach the desired consistency and creamy texture. Depending on your blender, it may take longer. Scrape the sides of your blender for the best results. Add a bit of water if you'd like it to be thinner. It will thicken a bit in the fridge.

Side view of spoon in glass container of cashew cream.

Step 6: Place the cashew cream in airtight containers and store for up to 1 week. I love these mini tulip jelly jars.

How To Serve Cashew Cream

Coffee Creamer - Creamy cashew cream is a great substitute for dairy creamers and can be used in place of heavy whipping cream, as a vegan coffee creamer, in cocktails, sauces, or anywhere else you would normally use cream in your favorite dishes.
Dessert Topping - Stir in maple syrup and vanilla extract and drizzle over fruits or desserts for a rich, sweet touch.
Holiday Dishes - Stir cashew cream into your green bean casserole or mashed potatoes. It is the perfect replacement for any amount of heavy cream.
Pasta Sauce - Use it as a creamy base for your favorite pasta dishes or risotto, or add a cup to a batch of vegan marinara sauce. Reserve a half-cup of pasta water to thin the cashew cream when you toss it with the pasta.
Salad Dressing - Add it to your salad dressing to make it creamy.

Recipe FAQs

Are cashews good for you?

Cashews are rich in fiber, protein, and heart-healthy fats while low in sugar. In addition, they are a good source of copper, magnesium, and manganese. These nutrients are essential for brain health, bone health, energy production, and immunity.

How do I store cashew cream?

Once blended, the leftover cashew cream will last in the fridge in an airtight container for up to one week.

What does cashew cream taste like?

Cashew cream tastes neutral and rich. It's the perfect substitute for heavy cream as a vegan alternative for cream-based sauces in vegan cooking and is terrific in many recipes. As an excellent alternative to dairy creamers, use it in coffee, cocktails, sauces, or anywhere you would typically use a non-dairy creamer.

Can I use roasted cashews?

For best results, stick to raw cashews. Roasted cashews have a different texture and flavor.

Can I freeze cashew cream?

Yes. Cashew cream freezes well. Store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator and stir it before serving. Blend again if needed to restore its creamy texture.

Do I need to strain cashew pulp?

There is no cashew pulp to strain in this recipe. You should have a smooth, creamy cashew cream after blending the cashews with water. If there are any cashew pieces in the mixture or if it's grainy after blending, keep blending until the cashew cream is completely smooth.

If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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