This creamy cashew cream is great with absolutely everything! It’s the perfect substitute for dairy cream and can be used in a variety of dishes.
Cashew cream is simply incredible and can be used in a variety of ways. From topping your vegan chili to adding it as the base for your favorite mashed potatoes, this recipe is so versatile and so delicious.
This is the basic version, the ‘classic’ version really, which is great because the flavor doesn’t clash with anything, it goes with everything!
You can fancy it up with some crushed garlic or other spices, and fresh herbs for a savory version or add sweetness for a sweet version.
Ingredients You’ll Need:
- Raw cashews – are ideal for this cashew cream. Roasted cashews would also work but they would add roasted flavor which may not be suitable, depending on how you want to use the cream.
- Water – you can be flexible with the amount of water and add more water for a thinner consistency.
- Lemon juice and salt – are both optional ingredients but make the cashew cream taste really good if you want to use it as a standalone thing.
How To Make Cashew Cream
This simple recipe is ready in 5-minutes and is just a total breeze to prepare.
If you have a powerful blender, like a Vitamix, you don’t even have to soak the cashews first.
You just add the cashews to the blender with some water, lemon juice and salt and blend!
The lemon juice does add a tang and if you are wanting to create a perfect blank slate to replace dairy cream in a recipe, then you can leave out the lemon juice and the salt. I love using the lemon juice and salt when I want the cashew cream to be a standalone thing that tastes great as is.
How To Use Cashew Cream
- Use it to replace dairy-cream.
- Put a dollop on top of savory dishes like chilis, stews or soups. You can also use it in cooking.
- Use it as a pasta sauce. Add additional flavorings like black pepper, crushed garlic, hot sauce, nutritional yeast or fresh herbs.
- Add 1-2 tablespoons of maple syrup and ½-1 teaspoon of vanilla extract for a sweet cream.
Cashew Cream Q&A
If you have a strong blender like a Vitamix then no, you don’t have to soak the cashews first. I don’t usually soak the cashews for this recipe. But if you prefer the texture of soaked cashews or if you have a blender that is a weaker model then you can soak them for 15 minutes in hot water. Add the cashews to a bowl and pour over boiling water from the kettle and leave to soak for 15 minutes. Then drain them and carry on with the recipe as normal.
Even in a strong blender like a Vitamix (highly recommended) you need to blend it for a bit to get a smooth consistency. So it’s not a case of blending it as long as it takes for the ingredients to combine, you need to keep blending until it’s really smooth. So be patient, stop and scrape down the sides of the blender and then blend again. Then check the texture. When there is no graininess at all, then you know you’re done.
Keep it stored in a covered container in the fridge for up to a week.
Yes you can! Freeze it and then let it thaw in the fridge overnight and then use as normal.
More Cashew Recipes
- Sliceable Cashew Cheese
- Cashew Cheese Sauce
- Vegan Cream Cheese
- Vegan Heavy Cream Substitute
- Cashew Milk
- Vegan Sour Cream
Did you make this recipe? Be sure to leave a comment and rating below!
- 1 cup Raw Cashews (150g)
- 1 Tbsp Lemon Juice Optional
- ½ cup Water (120ml)
- ½ tsp Salt Optional
- Add the cashews, lemon juice (if using) water and salt (if using) to the blender jug and blend until smooth.
- The basic cream recipe is really just the cashews and water. If you want a thinner cream then use up to a ¼ cup more water. The lemon juice and salt add a tang and a little savory flavor, though it’s mild. It makes this stand out more as a standalone recipe ready to use as is. If you are really wanting just the blank slate recipe to use in another recipe or to closely match unflavored dairy cream, then start with just the cashews and water only.
- You don’t have to soak the cashews first unless you have a weaker model blender. If you do want/need to soak them then you can place them in a bowl, pour over boiling water from the kettle and leave to soak for 15 minutes, then drain and rinse and continue with the recipe.
- If you want a thinner cream you can add more water for a thinner consistency. The consistency in this recipe as written, is for a fairly thick cream which is perfect to dollop on top of various dishes or serve as a sauce with pasta.
- The lemon juice adds a slight tang to this, which I love. But if you are wanting a more bland cream to be used in a recipe, you can omit the lemon juice for more of a ‘blank slate’ cream that is closer to a plain dairy cream.
- Optional additions to this recipe could be: crushed garlic, apple cider vinegar (for more of a sour cream), maple syrup for a sweeter cream, nutritional yeast (for cheesy flavor), hot sauce for spiciness, the options are endless!
- This recipe was first published in April 2018. It has been updated with extra tips but the recipe itself is unchanged.