Learn how to make Cashew Cream with just 3 ingredients. This gluten and dairy-free recipe is a dream not just for those who are vegan but for anyone looking for a creamy and tasty nutrient-dense dairy cream alternative.
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If you need a substitute for heavy cream look no further than this gluten- and dairy-free vegan cashew cream. Recipes with cashews offer a lot of nutrients and cashew cream is no exception.
With just a little prep and three ingredients in a few hours, you will have a delicious and nutrient-dense cream that is nutty, butter, and subtly sweet.
Enjoy this recipe on its own or added to various dishes and desserts. Learn how to savor the creamy goodness of cashew cream in the recipe below.
Why you’ll love this recipe
Cashew cream has become my favorite substitute to use in place of heavy cream. Here are some reasons why you will also love this recipe.
Easy to make
The recipe contains just two ingredients and is straightforward. As long as you have some basic kitchen tools you can whip up this recipe quite easily.
Tastes great
The natural sweetness of the cashews provides a delicious flavor even without any additional seasonings.
Nutrient-dense
Cashews are a great source of protein, healthy fats, essential vitamins, and minerals making cashew cream a nutritious dairy cream replacement.
Control the ingredients
Commercial varieties of non-dairy creamers may contain preservatives, artificial ingredients, sweeteners, and stabilizers. When you make it at home you know all you are getting are nutrient-dense ingredients without any additives.
Long shelf life
Don’t have time to eat your cashew cream right away? No problem! This recipe can last about half a year when stored properly.
Great for meal prep and future use
The long shelf-life of cashew cream makes it great for a recipe to make ahead be be used at a later time.
Versatility
Cashew cream is great on its own. It can also be added to a variety of dishes. It can be used in soups, snacks, desserts, or just on top of your favorite foods. This is great for anyone who loves experimenting in the kitchen.
Customizable
While this recipe is the base of plain cashew cream there are endless possibilities to customize the cream to individual tastes. You can later the consistency by adding more or less weather. You can also add additional spices or seasonings depending on your mood (see the “Additions” section below for more ideas).
Adheres to dietary restrictions
This recipe offers a gluten and dairy-free, vegan cream that provides a rich and creamy texture without any dairy or animal products adhering to your dietary restrictions. So you don’t have to worry about getting sick or having a bad reaction.
Overall, this cashew cream recipe is a great addition to your meal plan thanks to its flavor, simplicity, versatility, nutrients, and dietary appeal.
What is a cashew
If you are someone who wonders “Are cashew nuts?” The answer is yes and no. Technically, they are seeds that grow from the cashew apple which is the fruit of the cashew tree. However, in culinary terms, they are often categorized in the family of tree nuts alongside nuts like almonds, walnuts, and pistachios.
The cashew tree known as Anacardium occidentale is native to northeastern Brazil but is now cultivated in many tropical regions around the world including Asia and Africa.
The cashew nut is a kidney-shaped nut found enclosed in a shell that grows from the bottom of a cashew apple which is a sweet, pear-shaped fruit.
They are a popular snack that is enjoyed by the handful. It is also made into butter, non-dairy milk, and cream.
What is cashew cream?
Cashew cream is a creamy, dairy-free alternative to traditional dairy cream. Commercial varieties may add additional preservatives, flavorings, and stabilizers. When you make it at home you control the ingredients and all you need is raw cashews and water.
Simply blend soaked raw cashews with water until you have a smooth and creamy treat that has a texture similar to heavy cream or sour cream.
Cashew nutrition facts
Some may question, “Are cashews healthy?” This food has a lot of nutrients. It is a great addition to your diet as long you don’t have any sensitivities or allergies to cashews.
According to the USDA food database, a 1-ounce serving of raw cashews contains the following:
- 157 calories
- 5 grams protein
- 12 grams fat
- 8 grams carb
- 1 gram fiber
This shows there are a moderate amount of calories in cashews. Additionally, while there is little fiber in this food it is a great source of healthy fat and protein.
In addition, cashews are a very good source of magnesium, phosphorus, copper, and manganese. They are also a good source of iron, zinc, niacin, and vitamin K.
The Cashew nutrition facts show these nuts also have traces of vitamin E, potassium, and B vitamins, thiamin, pantothenic acid, and folate.
Benefits of cashews
The nutritional value of cashews is what contributes to their potential health benefits.
The presence of protein and mono– and polyunsaturated fats in cashews correlated with reduced inflammation. These types of fats are associated with regulating blood pressure, cholesterol, and blood sugar
The nutrients copper, manganese, phosphorus, and zinc have been associated with immune function as well as brain, bone, and skin health.
Deficiencies in iron, zinc, and niacin may cause hair loss. So the addition of these nutrients in cashews may have potential benefits for hair health.
Are cashews bad for you?
In addition to these cashew nut benefits, there are some people who nuts may not agree with them. This will call into bring up the question “Are cashews bad for you?”
The answer depends on your overall reaction to nuts. I love consuming nuts as a good source of protein and fat, but for some people, cashews are a no-no. If you are in this group you can scroll down to the “Substitutions” section to find out what you can use in place of cashews in this recipe.
Cashew nuts have a moderate amount of calories. That means consuming an excess of them could be harmful. If you have an allergy to cashews or tree nuts consuming this food could be harmful.
What do cashews taste like?
Cashew nuts consumed straight off the tree contain a toxin known as urushiol. This substance is also in poison ivy and poison oak.
So contact with raw cashews may cause symptoms similar to allergic reactions in poison ivy such as itchy, red, inflamed, burning, or swollen skin.
Luckily the “raw” cashews in the store have been heat-treated to remove this toxin.
Where to buy cashews
Commercial cashews are also checked for quality so be sure to purchase cashews “raw” cashews from a store to prevent potential toxicities.
Wondering where to buy raw cashews? You can find these nuts at your local grocery, health food, or international food store.
If you want to skip the store you can also shop online at Amazon Fresh*, Whole Foods*, or Thrive Market*. If you can’t leave the house and want delivery from your local shop use Instacart* and have the ingredients delivered right to your door.
Cashews are in most grocery stores.
Look for cashews that are organic and fresh. Inspect the package for signs of rancidity or mold. If they have a weird smell that can also indicate they are not fresh.
Buying bulk cashews may be a better deal and save you money. Another nice thing is that if you have a bunch of leftover nuts you won’t be using immediately you can store the leftovers for up to a year in the freezer.
If you buy cashews in bulk you can usually find large jars of raw cashews at warehouse membership clubs like BJ’s*, Costco*, and Sam’s Club*. I have also seen large containers of cashews at regular grocery stores.
If you decide to do this and have extra nuts you’re not going to eat right away just put them in a freezer-safe airtight container. Thanks to their low water content freezing will not affect the flavor.
Some brands I like are 365 by Whole Foods Market*, Terrasoul Superfoods*, and Wegmans*.
How to soak cashews
Soaking cashews is an integral part of this recipe. This process softens the nuts. It enables them to become blended into a cream.
There are 3 steps to soaking cashews:
- Boiling
- Rinsing
- Soaking
Start by measuring out the needed amount of cashews the recipe calls for. Then place them in a colander* or fine-mesh sieve* then rinse them with cold running water. This removes any dust or debris that may be covering the nuts. Put the cashews in a large bowl and set it aside.
Place a medium-sized pot over high heat and add filtered water. Cook until it comes to a boil. Carefully pour the water over the cashews and cover them with water. There should be an inch of water above them to allow them to expand.
Cover the bowl with a kitchen towel and let the cashews soak in the water for 4 to 6 hours.
How long to soak cashews depends on how much time you have and how soft you want the cashews. Soaking them for 4 to 6 hours yields good results. If you want a softer cream then let the cashews sit out overnight.
After soaking, pour the bowl containing the water and cashews into a colander or a fine-mesh strainer to drain out the water and leave just the soaked cashews.
Then give them a final rinse with cold water to remove any phytic acid released during soaking. Shake any excess water off the nuts. Then place them into a large mixing bowl*.
After soaking the cashews are ready to be made into cashew cream. Refer to the recipe card below for the full instructions on how to make cashew cream.
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Ingredients needed to make cashew cream
All you need are 3 ingredients to make this homemade cashew cream:
- Plain raw cashews
- Boiling water
- Filtered water
Plain raw cashews
The plain raw cashews are the heart of the recipe. They are the base for cashew cream. This ingredient is what gives you that rich and creamy texture. It is also responsible for that delicious subtle nutty and sweet taste. This also makes it a great complement to both sweet and savory accompaniments.
Boiling water
Soaking the cashews is an integral part of this recipe. The hot water will permeate the cashews and soften them. This makes them easy to blend into a cream.
Soaking the cashews in water also removes any bitterness further enhancing the creamy texture.
Filtered water
The addition of filtered water during the blending process is used to adjust the consistency of the cashew cream. Withholding this additional water may throw off the texture.
The neutral flavor of filtered fresh water will also not alter the cashew’s natural taste and is another great reason this ingredient is added to the recipe.
I have found that using a half cup water creates a good consistency. If you like a thicker cream you would add less water. If you want a thinner cream then you would add more.
How to make cashew cream (step-by-step instructions)
Here is a breakdown of how to make this cashew cream recipe:
1. Measure out the cashews and place them into a colander* or fine mesh strainer*. Rinse the cashews under cold running water to remove dirt, dust, or debris. Shake off any excess water. Then place them into a large mixing bowl and set aside.
2. Add 6 cups of filtered water to a medium-sized pot. Bring the water to a boil (this is about 5 to 10 minutes over medium-high heat).
3. Remove the pot from the stove and pour the water over the cashews. They should be fully submerged and covered with water.
4. Cover the bowl with a kitchen towel and place it in the refrigerator to soak for 4 to 6 hours. If you want softer cream let the cashews soak overnight (8 – 12 hours).
5. Pour the water and soaked cashews into a colander or strainer over the sink to drain all the water. Rinse the cashews with cold water and shake off any excess water. Then place the cashews into a large bowl and set it aside.
5. Take out the food processor and place it on a flat surface. Place the large bowl in the processor base. Align the bowl and lock it into place. (Refer to the manual for specific instructions).
6. Take out the food processor* and place it on a flat surface. Place the large bowl in the processor base. Align the bowl and lock it into place. (Refer to the manual for specific instructions).
7. Move the cashews to the food processor bowl, cover them with the lid, and lock it into place. Then blend for 30 seconds on high until the nuts are finely chopped.
8. Top with filtered water. Cover and lock the lid.
Blend until a smooth and creamy consistency forms (about 1 and a half minutes).
9. Uncover the food processor bowl and using a spatula* scrape cashew cream down the sides of the bowl if needed.
10. Recover the bowl and secure it in place. Run the food processor again on high for about 1 minute.
11. Remove the lid and serve right away or place the cashew cream into a sealable container and store in the fridge for 3 to 4 days or freezer for up to 6 months.
Recipe tips and tricks
Use Raw Cashews: Opt for raw cashews over roasted ones. Roasted cashews will create a different taste and may not be as creamy.
High-Powered Food Processor: Achieving the desired consistency requires a high-powered food processor. For this recipe, I used a KitchenAid food processor*, another good option is the Hamilton Beach, Cuisinart, or Ninja. These can be found on Amazon*.
Plan ahead before making the recipe: This recipe requires advance preparation and cannot be made last minute.
Don’t soak for too long: You don’t want to soak your cashews for more than 8 to 12 hours (overnight). If your cashews have turned purple they have been soaked for too long.
When the enzymes in the cashews react with oxygen a purple color forms. This means they have been soaked too long and it could result in over-soft cashews that taste bad. If this happens I would recommend starting over with a new batch of cashews.
Keep fresh in the fridge: Refrigerate the cashews while soaking to prevent bacterial growth and maintain freshness.
Scrape Down Bowl: During processing, cashews may stick to the sides of the bowl. Use a spatula* or spoon. to push and scrape down any cashew remnants for a smoother consistency.
Adjust water as needed: Start with a half cup of water for a standard consistency. Add more if desired, adjusting until you reach your preferred thickness.
Incorporating these tips will give you a great-tasting and smooth cashew cream.
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Recipe additions/substitutions/variations
Are you looking to change things up or missing an ingredient? Check out the recipe additions, substitutions, and variations below.
Additions
This basic cashew cream recipe can be enjoyed plain. However, if you want to customize it further here are some additional ingredient ideas:
Garlic: Blend in a clove of fresh garlic for a savory and aromatic taste. You can also use a few teaspoons of garlic powder for a savory and earthy taste.
Fresh herbs: Basil, parsley, cilantro, or dill can incorporate additional herbal flavors into your cashew cream. The easiest way to incorporate these (especially if you hate chopping herbs) is to remove the stems and blend a tablespoon or two of them into the cashews.
Nutritional yeast: If you want a dairy-free cheesy flavor add some nutritional yeast. This will make a nice cheesy dip or vegan cashew cheese sauce. Start with a half tablespoon and adjust depending on how cheesy you want to make it.
Citrus fruit juice: A squeeze of lime or lemon juice gives the cashew cream a little zing while brightening the flavor. This will mimic the taste of sour cream.
Add some heat: If you like it spicy try a pinch of paprika, cumin, curry powder, Cajun seasoning, or chili powder.
Sweeten it up: A maple syrup or honey drizzle can turn this into a dessert dip. If you want more of a sweet treat without the sugar you can blend in frozen or fresh berries, mango chunks, banana, pineapple, or peaches.
Make it extra creamy with avocado: Adding avocado chunks to your cashew cream will make this an ultra-creamy texture. It also gives you a delicious buttery flavor.
Remember that any recipe additions will affect the overall texture, taste, and nutritional content of the original recipe.
Substitutions
Don’t have or like an ingredient? Here is information on recipe substitutions.
Substitute for cashews: If you are allergic to or don’t like cashews you can use blanched almonds, macadamia nuts, or blanched hazelnuts instead.
Filtered water: If you don’t have filtered water, you can use plain tap water.
Substitute for food processor: If you don’t have a food processor in its place you can use a high-speed blender. This type of high-powered blender will have a strong motor and sharp blades. It may even be able to crush regular raw cashews without soaking them.
Though to be on the safe side you may want to soak them for a few hours to ensure a creamy texture.
When using a blender put the ½ cup water and soaked cashews in the blender then blend on high until a smooth and creamy consistency (about 1 to 2 minutes depending on the power of your blender).
Please remember that these cashew cream substitutes can alter the flavor, texture, and nutritional content of the original recipe.
Variations
This section goes over some recipe variations that might be of interest.
For added flavor, substitute vegetable broth or unsweetened non-dairy milk for water.
To thicken the cream, strain excess water using a cheesecloth-lined colander, creating a nut cream cheese substitute.
Cashew milk and creamer: With a slight variation in water, you can turn this cream into milk and creamer. To make cashew milk add about 6 to 8 cups water to the soaked cashews and blend until a thin milk-like consistency forms.
Cashew milk creamer can be made by adding 3 or 4 cups of water to the soaked cashews.
If you want to control the consistency of the milk and creamer add the water slowly at a ½ cup at a time until you have your desired texture.
Whipped cashew cream: You can turn this into a whipped treat by moving the cashew mixture into a stainless steel bowl* and then placing it in the fridge to chill for up to 1 hour.
Once chilled you want to use a stand mixer*, hand mixer*, or an immersion blender* to whip the cashew cream until it is the consistency of whipped cream.
Please note that any recipe variations will affect the taste, texture, and nutrients found in the original recipe.
What to serve with cashew cream
Cashew cream is great because it is so versatile. It is a tasty snack on its own and can also be incorporated into a variety of dishes.
Its rich, creamy texture makes it a great ingredient to make a creamy pasta sauce. For those with issues with coconut milk, cashew cream can be another great dairy milk alternative.
Its subtle sweetness makes it a great sugar-free topping for desserts like air-fried peaches or ice cream.
Once thinned out you get a nice cashew sauce that can be made into a salad dressing or swirled into soups.
As a dip or topping cashew cream tastes great on tacos, burritos, and raw or sauteed veggies,
Use it as a dairy-free ingredient in baking desserts like cheesecake, mousse, or frosting thanks to its creamy texture and mild flavor.
There are so many foods and recipes cashew cream fits into seamlessly.
How to store the recipe
If you are making this recipe ahead of time you may be wondering, “How long does cashew cream last?” It depends on how you store it.
Simply take the prepared cashew cream or any leftovers and place it in an airtight container with a tightfiting lid. Then put the container in the fridge for 3 to 4 days.
If you want to extend the shelf life you can also freeze cashew cream. Place the cashew cream in a freezer-safe container leaving some room at the top of expansion. Seal with a tight container and place it in the freezer for 2 to 6 months.
You can also extend the shelf life by freezing the cashew cream individually in ice cube trays or silicone mini muffin cups.
When you are ready to use the cashew cream put it in the fridge to thaw overnight before using it.
Please note there can be some separation in the cashew cream resulting in a little pooling at the top. Just give the cashew cream a quick shake or stir before using it to recombine the ingredients and restore its creamy consistency.
If you notice any weird smells or textures it could be bad and it is best to throw it out to avoid getting sick.
Common and FAQs
Heavy cream does not provide as much nutrition as cashew cream. This food is rich in protein, and healthy fats, along with the essential nutrients phosphorus, copper, manganese, iron, niacin, magnesium, copper, and zinc.
Cashew cream lasts 3 to 6 days in the refrigerator. When frozen cashew cream can last up to 6 months. Be sure to stir the thawed cashew cream to restore the consistency before eating.
Cashew cream and milk are not the same. There is a higher amount of water to cashews in cashew milk. However, you can turn cashew cream into milk by adding additional water to the recipe. Either blend in additional water by the ½ cup until you get a milk consistency. Or mix 2 tablespoons of cashew cream with a 3/4 cup of water together until you get a thinned-out cashew milk.
Cashew butter is different from cashew cream in its consistency and moisture content. Cashew cream has a creamy consistency whereas cashew butter has less moisture and a thicker texture.
Roasted cashews can be used in place of raw cashews but will result in a stronger roasted flavor. This type of cashews will give a deeper flavor. They may also need to be blended for a longer period to get the same smoother texture.
To make cashew cream you will need a high-powered food processor with a strong motor and sharp blade to ensure a creamy consistency. Brands like KitchenAid, Hamilton Beach, Cuisinart, or Ninja are great options.
Yes, cashew cream can be frozen. Place leftovers in a freezer-safe container for up to 6 months. If you want to have single serving sizes place the cashew cream into ice cube trays or silicon mini muffins and freeze them. After thawing stir the cashew cream to recombine the ingredients and consistency of the cream.
If you are having trouble getting smooth cashew cream you may not have enough liquid or are not blending the cashews enough. A low-quality food processor may also prevent cashew cream from blending into a smooth texture.
Equipment used in this recipe*
Here is a list of equipment or similar items used to make this cashew cream recipe:
- Food processor
- Kitchen towel
- Pot or kettle
- Colander
- Spatula
- Resealable container
- Liquid measuring cup
- Measuring cup
- Mixing bowl
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
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How to Make Cashew Cream (Recipe Card)
Equipment
Ingredients
- 2 cup raw cashews
- 6 cup boiling water
- 1/2 cup filtered water
Instructions
- Place the raw cashews in a colander or fine mesh strainer and rinse with cold water, drain, shake off any excess water, and then place them in a large mixing bowl and set aside.
- Add 6 cups of filtered water to a two-quart-sized pot. Bring the water to a boil over medium to high heat (about 5 to 10 minutes).
- Remove the pot from the stove and pour the boiling water over the cashews in the bowl until they are submerged and covered with water.
- Take a kitchen towel and cover the bowl. Place the covered bowl in the fridge to soak for 4 to 6 hours or overnight (8-12 hours) for softer cashews.
- Pour the bowl of water and cashews into a colander or mesh strainer to drain the cashews. Rinse them with cold water and place them in a large mixing bowl shaking off any excess water. Set the bowl aside.
- Take out the food processor and put it on a flat surface. Place the large food processor bowl into the base of the food processor. Align the bowl and lock it into place (refer to your manual for specific instructions).
- Pour the cashews into the food processor bowl, cover it with the lid, and lock it into place. Blend for 30 seconds on high until the nuts are finely chopped.
- Pour in the filtered water. Cover and lock the lid. Blend on high until a smooth and creamy consistency forms (about 1 and a half minutes).
- Uncover the food processor bowl and scrape down cashew cream from the sides of the bowl using a spatula if necessary.
- Recover the bowl and secure it in place. Turn the food processor on high again for about 1 minute.
- Remove the lid and serve immediately, or store in a sealed container in the refrigerator for up to 6 days or freeze for up to 6 months.
Video
Notes
Recipe tips and tricks
For optimal results follow these tips: Choose raw cashews: Roasted cashews yield a different taste and texture, so stick to raw ones for creamier results. Use a high-powered food processor: Ensure a smooth consistency by using a quality food processor like KitchenAid, Hamilton Beach, Cuisinart, or Ninja. Plan ahead: This recipe requires advance preparation and cannot be rushed, so plan accordingly. Avoid over-soaking: Soak cashews for no more than 8 to 12 hours to prevent them from turning purple, which indicates over-softening and potential flavor loss. Keep refrigerated: While soaking, store cashews in the fridge to maintain freshness and prevent bacterial growth. Scrape down the bowl: During processing, use a spatula or spoon to push and scrape down any cashew remnants for a smoother consistency. Adjust water quantity: Start with half a cup of water and add more as needed to achieve your desired thickness. Following these tips will ensure a delicious and velvety cashew cream every time.Additions/substitutions/variations
Don’t have an ingredient or want to switch it up a bit? See the recipe additions, substitutions, and variations below.Additions
Enhance your basic cashew cream with these creative additions: Garlic: Add fresh cloves or garlic powder for a savory kick. Fresh herbs: Basil, parsley, cilantro, or dill offer herbal notes; simply blend them in. Nutritional yeast: For a cheesy flavor, incorporate a bit of nutritional yeast. Citrus juice: Squeeze lime or lemon for a tangy twist, mimicking sour cream. Heat it up: Add a pinch of paprika, cumin, or chili powder for some spice. Sweet options: Drizzle with maple syrup or blend in fruits like berries or mango for sweetness. Creamy avocado: Incorporate avocado chunks for extra creaminess and a buttery taste. Remember, each addition can alter the flavor and texture of your cream.Substitutions
For ingredient substitutions: If you cannot find raw cashews you can opt to use roasted ones but just note you may get a different texture and taste than when using raw cashews. Cashew alternatives: Try blanched almonds, macadamia nuts, or blanched hazelnuts if you don’t have or prefer not to use cashews. Water options: Tap water can replace filtered water if needed. Blender substitution: If you don’t have a food processor you can use a high-speed blender instead of a food processor. Soak cashews beforehand for a few hours to ensure creaminess. Blend soaked cashews with water until smooth and creamy. Keep in mind that substitutions may affect the recipe’s taste, texture, and nutritional profile.Variations
For recipe variations:- Enhance flavor by using vegetable broth or non-dairy milk instead of water.
- Strain excess water for a thicker consistency, creating a cream cheese substitute.
- Adjust the water quantity to transform the cream into cashew milk or creamer.
- Control consistency by adding water gradually.
- Make whipped cashew cream by chilling the mixture and whipping it until creamy.
How to store leftovers
Store prepared cashew cream in an airtight container in the fridge for 3 to 6 days. Extend shelf life by freezing cashew cream in a freezer-safe container for 2 to 6 months. Thaw frozen cashew cream in the fridge overnight before use. Shake or stir the cream recombine ingredients and restore consistency before eating. Discard if you notice any unusual smells or textures to avoid consuming spoiled cream.Nutritional information
*Nutritional information is estimated using Nutrifox nutrition label maker**Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
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This recipe was originally published on April 23, 2021. It has been updated to reflect a clearer outline, new photos, and recipe notes.
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