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    Home » Recipes » Basics

    Cashew Cream

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    This Cashew Cream is a great dairy free alternative to heavy cream. It's neutral in flavor and can be used in pasta sauces, soups and more!

    Top view of a small jar of Cashew Cream on a wooden board with a few cashews surrounding.

    Cashew cream is a quick and easy dairy free substitute for heavy cream. The flavor is neutral so it can be used in soups and other recipes as you would heavy cream or add herbs and seasonings to use as a sauce for pasta and more.

    Try cashew cream in this soup recipe. Or use it as a topping for this taco salad or a dip for these quesadillas.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Related
    • Pairing
    • Cashew Cream

    Ingredients

    Cashew cream could not be easier to make - you need just 2 ingredients. Cashews and water, that's it!

    A bowl of and measuring cup of water on a round wooden board against a white background.
    • cashews
    • water

    See recipe card for quantities.

    Instructions

    Making cashew cream is really simple. The most important step is soaking the cashews to soften them enough to blend smooth.

    A bowl of cashews soaking in water on a round wooden board.

    Start by soaking cashews in very hot water for about 30 minutes if you have a high speed blender. If you don't have a high speed blender soak cashews overnight.

    Cashews in a blender with water before blending.

    After soaking, drain the cashews and transfer to blender. Add fresh water.

    Top view of Cashew Cream in a blender.

    Blend until very smooth stopping to scrap down sides of blender as needed.

    A spoonful of Cashew Cream after blending.

    Adjust the thickness by adding additional water, if desired.

    Hint: You can adjust the thickness of the cream by reducing or adding water to achieve your desired consistency.

    Substitutions

    • Cashews - Instead of cashews use raw sunflower seeds for a nut free version. The flavor will be different.

    Variations

    • Herb - add fresh herbs such as cilantro, a pinch of salt and fresh lime juice for a bright sauce to drizzle over grain bowls.
    • Cheesy - add 2-3 tablespoon nutritional yeast, a good pinch of salt and fresh lemon juice for a kid friendly sauce for pasta.
    • Sweet - add 1-2 tablespoon maple syrup or blend with 1-2 dates and cinnamon or ginger to use with fresh berries, peaches or other fruit.

    Equipment

    You'll need a good blender, preferably a high speed one for this recipe. A food processor would also work if you don't have a blender.

    Storage

    Store leftover cashew cream in an air tight container in the fridge. Good for 3-4 days.

    This cashew cream stands up well to freezing for up to a month.

    Top tip

    Cashews can be pricey so to save look for cashew pieces as they are typical cheaper than whole nuts.

    FAQ

    Is cashew cream healthier than heavy cream?

    Cashews offer protein as well as healthy fats and iron and magnesium while heavy cream is high in saturated fats which is associated with a risk of higher cholesterol.

    Is there a dairy free version of heavy cream?

    Yes! This cashew cream can be used in many of the same applications as heavy cream.

    Are cashews good for you?

    Cashews are a great source of healthy fats and decent source of protein making them a healthy option for many.

    Related

    Looking for other recipes like this? Try these:

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    Pairing

    These are my favorite dishes to serve with cashew cream:

    • Vegan Chickpea Taco Salad
    • Close up of White Beans and Greens Pasta in cream bowl with wooden utensils.
      White Beans and Greens Pasta
    • Vegan Lentil Quinoa Taco Cups
    • Vegan Sweet Potato Black Bean Quesadilla
    Top view close up of Cashew Cream in a jar.

    Cashew Cream

    Melissa
    This Cashew Cream is a great dairy free alternative to heavy cream. It's neutral in flavor and can be used in pasta sauces, soups and more!
    Print Recipe Pin Recipe
    Course Condiment, how to
    Servings 1 cup

    Equipment

    • blender

    Ingredients
      

    • 1 cup raw cashews
    • ½ -1 cup water

    Instructions
     

    • Soak cashews in very hot water for about 30 minutes if you have a high speed blender. If you don't have a high speed blender soak cashews overnight. 
    • After soaking, drain the cashews and transfer to blender. Add up to 1 cup of fresh water. 
    • Blend until very smooth stopping to scrap down sides of blender as needed.
    • Adjust the thickness by adding additional water, if desired. 
    • If you want to make any of the variations listed in the post add those components and blend again to incorporate.

    Notes

    Variations
    • Herb - add a small handful of fresh herbs such as cilantro, a pinch of salt and fresh lime juice for a bright sauce to drizzle over grain bowls.
    • Cheesy - add 2-3 tablespoon nutritional yeast, a good pinch of salt and fresh lemon juice for a kid friendly sauce for pasta.
    • Sweet - add 1-2 tablespoon maple syrup and a little cinnamon or ginger to use with fresh berries, peaches or other fruit.
     
    Keyword gluten free, non-dairy, vegan
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    More Basics

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    Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

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