Cashew cream is such a versatile alternative to heavy cream or half and half. Use for a creamy addition to vegan potato soup, tomato soup, potato corn chowder, or anywhere else you want a creamy touch.

It makes a great base for a creamy herb salad dressing or a cumin-lime sauce to drizzle on a burrito bowl. Use less water and it creates a velvety smooth base for a dip. Add more water and you have delicious cashew milk.

How to Make Cashew Cream

Rinse raw cashews in a fine mesh strainer. Transfer to a small saucepan and cover with water. Heat to boiling over high heat.

Reasons to Boil Cashews for Cashew Cream

  1. It’s faster. It takes five minutes instead of one to eight hours for the cashews to soak.
  2. It kills bacteria, which helps the cashew cream last longer.
  3. It improves the color. Boiled cashews are whiter, which makes a whiter cashew cream.
  4. It softens the cashews, making them easier to blend into a smooth cream.

cashews and water in a sauce pan

Drain and rinse. Transfer to a blender and add 1 cup water.

cashews in a blender

Process until very smooth, about  2 minutes in a high-speed blender.

blended cashews

In just ten minutes you have made cashew cream!

cashew cream

Use within a week. Or freeze in ice cube trays for later.

cashew cream in an ice cube tray

 

cashew cream
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Cashew Cream

A versatile non-dairy alternative to cream.
Prep Time5 mins
Cook Time5 mins
Course: Sauce
Cuisine: American
Keyword: condiment, sauce, gluten-free, oil-free, vegan
Servings: 28 tablespoons
Calories: 25kcal
Author: Heather Reseck

Ingredients

  • 1 cup raw cashews rinsed
  • 1 cup water

Instructions

  • Cover 1 cup raw rinsed cashews with water and bring to a boil in a small saucepan over high heat. Drain and rinse.
  • Process in a blender with 1 cup water until smooth, about 90 seconds in a high-speed blender.
  • Pour into a pint jar or glass container. Cover and refrigerate up to 10 days. Makes about 1¾ cups.

Notes

Variations: 
 
Cashew Sour Cream:
Reduce water to ½ cup. Add 1-2 tablespoons lemon juice. Add ¼- ½ teaspoon salt, to taste. It will thicken as it cools. Thin with water to desired consistency.
 
Cashew Milk: 
Add 2-3 cups of water, to taste. Shake before using. Use within 10 days.
 
Tips:
Use as a substitute for heavy cream or half and half in potato soup, corn chowder, tomato soup. Or use it as a  base for a creamy herb salad dressing or a cumin-lime sauce to drizzle on a burrito bowl. 

Nutrition

Serving: 1tablespoon | Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg