Learn how to make Cashew Cream with only two ingredients: cashews and water! This versatile dairy-free heavy cream substitute is perfect for soups, sauces, vegan sour cream, and even desserts.
Looking for more fun ways to use cashews? Check out my Cashew Milk, Cashew Cheese Sauce, and Vegan Queso recipes.
Cashew cream is a vegan staple you’ll want to have in your kitchen at all times. Made by blending raw cashews and water together, this thick and creamy sauce can make your favorite recipes extra creamy and comes in handy when you need a dairy-free substitute for heavy cream or coconut milk.
This recipe includes plain, savory, and sweet flavor variations to help you find your perfect flavor. I’ve also included a long list of ways to use cashew cream so you can get as much use out of it as possible!
Why you’ll love this heavy cream substitute
- Only 2 ingredients needed – All you need are cashews and water to make cashew cream sauce from scratch!
- Sweet and savory versions – This cashew cream recipe comes in three flavors: (1) plain, (2) sweet, and (3) savory! The flavor is so easy to customize with everyday add-ins.
- Endless ways to use it – Whether your curry needs some creaminess, you have an aversion to coconut milk, or you’re looking for your new favorite vegan coffee creamer, it’s cashew cream to the rescue.
Ingredients needed (with substitutions)
- Raw cashews – Avoid roasted and/or salted cashews when making cashew cream. Raw cashews will yield a neutral creamy taste, whereas flavored, roasted, or salted varieties will add a nutty flavor to the cream (which isn’t what we’re going for). If you need a substitute for cashews, raw slivered almonds will work just as well.
- Water – You need water to soak and blend the cashews.
Sweet and savory add-in ideas
Plain cashew cream is the best heavy cream substitute, while flavored cashew cream is so much better in sauces and dips or for dessert. Here’s how to make sweet or savory cashew cream:
- Savory cashew cream – Blend ¾ teaspoon of salt, 1 to 2 garlic cloves, a drizzle of hot sauce, 1 to 2 tablespoons of lemon juice, and/or ¼ cup of nutritional yeast with the cashews and water for a savory version you can use as a dipping sauce, drizzle over rice bowls, etc.
- Sweet cashew cream – Blend 3 tablespoons of maple syrup and 2 teaspoons of vanilla extract along with the cashews and water for a sweet vanilla cashew creamer you can add to your coffee. You could also add 1 teaspoon of cinnamon, nutmeg, and/or cardamom for more warmth.
How to make cashew cream
Find the complete recipe with measurements in the recipe card below.
Add the cashews to a heat-proof bowl and cover them in boiling water. Allow them to soak for 5 minutes.
Drain the cashews and discard the soaking water.
Add the soaked cashews to a high-powered blender (I find a Vitamix works best for this recipe) along with 1 cup of fresh water.
Blend until very smooth and creamy.
For sweet or savory cashew cream, add the mix-ins of your choice and blend again until smooth. You may need to add an extra splash of water to thin the consistency.
Use the vegan cream right away or store it in a glass jar for later. Enjoy!
Ways to use cashew cream
- The plain version works perfectly as a substitute for canned coconut milk or cream in my Vegan Curry, Butternut Squash Soup, and Red Lentil Dal.
- Add a splash of the sweet cashew cream to your coffee or iced lattes in the morning.
- Use it to make my Vegan Sour Cream to dollop on baked potatoes or vegan nachos, or use in my Vegan Sour Cream Enchiladas.
- Add a dollop of the plain or savory cashew cream to any main dish that could use more creaminess, like Vegan Mac and Cheese, Broccoli Cheese Soup, Mushroom Stroganoff, or Vegan Scalloped Potatoes.
- Use it as a base for creamy salad dressings, like Vegan Ranch Dressing and Vegan Caesar Dressing.
- Drizzle the savory version over salads, grain bowls, or burrito bowls.
- It’s the best base for creamy pasta sauces. Stir some into my One Pot Vegan Pasta or High Protein Lemon Pasta to make every bite extra indulgent.
- Use it wherever you would use my Heavy Cream Substitute.
- Serve the sweet version for dessert! Either use it as a fruit dip with apple slices and berries or add a dollop on top of Vegan Pudding or Fruit Salad.
Frequently asked questions
Yes, a food processor will work okay if you don’t have a high-powered blender. I’d recommend soaking the cashews overnight in this case, though. This will make it easier to blend the cashews into a cream.
Yes, you can make this cashew cream recipe without nuts! An equal amount of soaked raw sunflower seeds will work as a nut-free substitute for the cashews.
The blended cashew cream will last for up to 1 week in the refrigerator or up to 3 months in the freezer. Store it in a sealed glass container or jar to keep it creamy and fresh.
Before serving, thaw the frozen cashew cream in the fridge overnight, then re-blend or whisk it to make it smooth again.
Cashew Cream
Ingredients
Basic Cashew Cream
- 1 1/2 cups raw cashews
- 1 cup water
Savory Cashew Cream
- 3/4 teaspoon salt
- 1-2 cloves garlic
- optional: Sriracha hot sauce (1-2 teaspoons), nutritional yeast (1/4 cup, for cheesy flavor)
Sweet Cashew Cream
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
Instructions
- Soak the cashews: Bring 4 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes.
- Blend: Drain the cashews, discard the soaking water and add to high powered blender along with 1 cup fresh water. Blend until very smooth, scraping down the sides of the blender as needed. For savory cream, add salt, garlic and optional Sriracha or nutritional yeast. For sweet cream, add maple syrup and vanilla.
- For coffee creamer, use the sweet version (maple syrup + vanilla) and add an additional 1/2 cup of water.
- Store cashew cream in the refrigerator for 5-6 days. You can also freeze cashew cream, simply re-blend or whisk well once it thaws.
Notes
- A high powered blender such as a Vitamix works best for this recipe, but a regular blender or food processor will work okay. If you don’t have a Vitamix, soak the cashews for at least an hour or overnight.
- Add plain cashew cream to soups or pasta sauces for added creaminess. Use a savory cream version for Buddha Bowls like in this Meal Prep. You can also make Vegan Alfredo Sauce, Vegan Sour Cream or Vegan Mayo. Or make a cheesy sauce like in Vegan Mac and Cheese.
- Use sweet cashew cream as a dip for apples or berries.
how do you get your cream so smooth? mine always is a little grainy! teach me your ways!
Hi Jordan. I find that a Vitamix works best for this recipe. If you have a high-powered blender instead of a Vitamix, I’d recommend soaking the cashews overnight, or even boiling them for about 10 minutes. I have never tried boiling the cashews myself, as the Vitamix does the trick! Many have reported, however, that boiling the cashews works to yield a smooth sauce when using a high-powered blender. I hope this helps!
Do you have a Vitamix or similar high-powered blender? That and soaking the cashews are crucial to get a really smooth cream! A normal blender just can’t do it.
Hi Nora,
Could you thicken the sweet cashew cream and use in cannolis?
You might be able to, but I don’t know that you could get it thick enough. You can sweeten it with sugar, and use less water but I’d probably play around with the recipe a bit for cannolis. Perhaps adding a little coconut oil and then refrigerating the cream would thicken it up more.
I finally tried the cashew cream for your marry me pasta recipe. OMG, I just loved the sauce on its own. I can’t wait to try the sweet option as the savory one was delicious. Another amazing Nora recipe! Thank you and loving your cookbook.
Hi Tina. I’m with you, cashew cream is so amazing! I’m so glad that you tried it, and that you love it! Thank you for purchasing my cookbook! I appreciate your support, as well as your terrific review! Wishing you lots of happy cooking!
I suddenly decided I wanted cashew cream to drizzle over my roasted sweet potatoes and roasted onions; Nora gave me three outstanding options that didn’t use lemon (none in hand). Very happy belly. Nora has done it again, thank you!
I’m glad the cashew cream recipe was perfect for your craving! Thank you for taking time to share your excellent review and comments! Wishing you happy cooking!