• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes

    Cashew Cream

    March 17, 2022 By Melissa Huggins / 2 Comments

    • Facebook
    • Twitter
    • Yummly

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    non-dairy cream in a jar.
    for pinning purposes.

    This Cashew Cream Recipe is all you'll need to make cream-based soups, dressings, sauces, dips, and more! Plus, it requires just four ingredients and takes just 15 minutes to make.

    Side view of a spoon being pulled out of a jar of cashew cream.

    This Cashew Cream Recipe is going to elevate many of your dishes with its rich, creamy, and silky-smooth texture. It is the perfect replacement for recipes that call for thick dairy cream. You will love it!

    It's a staple in our home and we use it all the time for creamy recipes such as my Vegan Penne Alla Vodka, this Vegan Corn Chowder, and Vegan Butternut Squash Soup. It's also customizable so you can make it into a thinner cream and change the flavoring, too.

    The best part is that it's really easy to make, so you can always whip it up quickly when needed. So, let's get started!

    ️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

    Table of Contents

    • Ingredients, Notes, and Substitutions
    • How to Make Cashew Cream
    • Success Tips
    • Flavor Variations
    • How to use Cashew Cream
    • FAQs
    • More Favorite Sauces and Spreads
    • Cashew Cream

    Ingredients, Notes, and Substitutions

    Here are the four simple ingredients you'll need, along with some additional notes:

    All ingredients to make the complete recipe on a table top.
    • Cashews - I highly recommend using raw, unsalted cashews for a neutral flavor. Roasted cashews will leave a strong aftertaste in the cashew cream.
    • Water - I use filtered water for the freshest taste. You can also use unsweetened plant milk if preferred.
    • Lemon Juice - this really brightens the flavors. However, if you're using it in a recipe that already has some zing, you may want to skip it.
    • Sea Salt

    How to Make Cashew Cream

    It takes just two steps to make this delicious non-dairy cream. Just soak and blend! See how it's done here:

    Two process photos showing the unblended mixture and blended cream.
    • To soften the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Now drain, rinse and discard soaking water (you can skip this step if you have a high-powered blender).
    • Place the cashews in a blender along with the ¾ cup of water. Blend on high until very smooth, scraping down the side as needed.

    Success Tips

    This cashew cream recipe is hard to mess up and you can always adjust the flavor and consistency if needed. Here are a few tips to ensure success:

    • I recommend using whole raw cashews rather than pieces because they're usually the best quality and taste the freshest. Lower quality cashews tend to leave an aftertaste.
    • If you don't have a powerful blender, the cashews might not completely break down, resulting in a gritty texture. You can try soaking the cashews in cool water, overnight in the fridge to get them really soft.
    • To make the cashew cream thinner add more water and use less for a thicker consistency.
    Pulling a spoon out of a jar of cashew cream.

    Flavor Variations

    This cashew cream has very little flavoring, making it ideal for a variety of uses. However, if you know what you'll be using it for, feel free to adjust the flavors as needed. Here are some ideas:

    • For a sweet cream, add 1-2 tablespoons of agave nectar or maple syrup and a ½ teaspoon of vanilla extract. This goes nicely with a dash of nutmeg and cinnamon, too.
    • To make it savory, add a ¼-1/2 teaspoon of granulated garlic or onion. You can also add spices such as cumin, smoked paprika, cayenne pepper, etc.
    • For a subtle cheesy flavor, add 1 teaspoon of nutritional yeast.
    • Add extra zing with a splash of apple cider vinegar or even vegan lactic acid.

    How to use Cashew Cream

    • Works beautifully for a creamy pasta sauce.
    • Use it to make a creamy dip for chips or veggies.
    • It makes the creamiest salad Dressing.
    • Coffee Creamer - just thin it out as needed.
    • It's the best for cream-based soups.
    • Use it for desserts that call for heavy cream.
    • Can be used for creamy curry sauces in place of full-fat coconut milk. It works perfectly in my Vegan Chickpea Curry recipe.

    FAQs

    How long will cashew cream last?

    Cashew cream will last in the fridge for 5-7 days. Just pour it into an airtight container and place it in the coldest part of your fridge.

    non-dairy cream in a mason jar with a spoon inside.

    More Favorite Sauces and Spreads

    If you love this recipe, try making one of these delicious sauces or spreads next!

    • overhead view of dipping pita bread into vegan tzatziki sauce.
      Vegan Tzatziki
    • Creamy Chipotle Sauce
    • vegan sour cream in a glass jar. Topped with chives.
      5-Ingredient Vegan Sour Cream Recipe
    • Raspberry chia seed jam in a glass jar with a spoon inside
      Chia Seed Jam

    Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️  rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it! 

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    cashew cream in a jar with a spoon inside. Cashews on the side.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 2 votes

    Cashew Cream

    This Cashew Cream Recipe is all you'll need to make cream-based soups, dressings, sauces, dips, and more! Plus, it requires just four ingredients and takes just 15 minutes to make.
    Prep Time5 mins
    Soaking Time20 mins
    Total Time25 mins
    Course: Condiment
    Cuisine: American
    Servings: 10 people
    Calories: 54kcal
    Author: Melissa Huggins

    Ingredients

    • ¾ cup raw cashews
    • ¾ cup water
    • ¼ teaspoon sea salt
    • 1-3 teaspoons lemon juice , fresh-squeezed (*optional)

    Recommended Equipment

    • High-Powered Blender
    Prevent your screen from going dark

    Instructions

    • If you don't have a high-powered blender (like a Vitamix), you will need to soften the cashews first (if you do have one, you can skip this step). To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Now drain, rinse and discard soaking water.
    • Place the cashews in a blender along with the ¾ cup of water. Blend on high until very smooth. Use right away or store in the fridge in an airtight container for 3-5 days. It will thicken up a little bit in the fridge - thin with water if needed.

    Notes

    Yields about 1 ¼ cups
    Storing - it will last in the fridge for 5-7 days. Just pour it into an airtight container and place it in the coldest part of your fridge to keep it fresh.
    I recommend using whole raw cashews rather than pieces because they're usually the best quality and taste the freshest. Lower quality cashews tend to leave an aftertaste. I don't recommend using roasted cashews because they will leave a strong flavor too.
    If you don't have a powerful blender, the cashews might not completely break down, resulting in a gritty texture. You can try soaking the cashews in cool water, overnight in the fridge to get them really soft.
    To make the cashew cream thinner add more water and use less water for a thicker consistency.
    Flavor Variations:
    • Sweet - add 1-2 tablespoons of agave nectar or maple syrup and a ½ teaspoon of vanilla extract. Taste delicious with a dash of nutmeg and cinnamon, too.
    • Savory - add a ¼-1/2 teaspoon of granulated garlic or onion. You can also add spices such as cumin, smoked paprika, cayenne pepper, etc.
    • Cheesy - add 1 teaspoon of nutritional yeast or ½ teaspoon of mellow miso paste.
    • Extra zing - add a splash of apple cider vinegar or even vegan lactic acid.

    Nutrition

    Serving: 2tablespoons | Calories: 54kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 42mg | Fiber: 1g | Sugar: 1g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Recipes

    • Lemon Blueberry Bread
    • Vegan Mayo
    • Vegan Spicy Sausage Rice Skillet
    • Vegan Waffles
    • Facebook
    • Twitter
    • Yummly
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ella

      April 27, 2022 at 10:29 am

      5 stars
      Wow, this Is perfectly creamy so easy to make. I’ve been using it for everything. Thank you for the great recipe!

      Reply
      • Melissa Huggins

        May 03, 2022 at 9:02 am

        It is my pleasure to share this recipe, and I am glad you liked it Ella. 🙂

        Reply

    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me →

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com