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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.
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.
Ingredients, Notes, and Substitutions
Here are the four simple ingredients you'll need, along with some additional notes:
- 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:
- 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.
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.
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.
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.
More Favorite Sauces and Spreads
If you love this recipe, try making one of these delicious sauces or spreads next!
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- ¾ cup raw cashews
- ¾ cup water
- ¼ teaspoon sea salt
- 1-3 teaspoons lemon juice , fresh-squeezed (*optional)
- 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.
- 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.
Wow, this Is perfectly creamy so easy to make. I’ve been using it for everything. Thank you for the great recipe!
It is my pleasure to share this recipe, and I am glad you liked it Ella. 🙂