This recipe for cashew cream is only two ingredients, easy to make, and incredibly versatile. Cashew cream is a vegan staple recipe that you'll use in many plant-based or dairy-free recipes! Make it in just 30 minutes.
Cashew cream is something you'll find yourself making again and again in plant-based recipes.
It's a great substitute for cream and perfect to add to anything you want to thicken. It also has a very neutral taste - cashews don't have a strong flavor - so you can use it in sweet and savory recipes without changing the flavor of the dish.
Cashew cream is very rich. The fat from the cashews is what gives the cream its flavor. You'll love adding it to soups or mashed potatoes for an incredible depth of flavor.
Why I love this recipe for Cashew Cream
- Dietary needs - this recipe for cashew cream is vegan, gluten-free, dairy-free, oil-free, and sugar-free.
- Allergy friendly substitutes - if you are allergic to cashews but can tolerate other nuts, I've listed a few substitutes below to make this cream without cashews
- Little hands-on time - you'll only need about 5 minutes of hands-on time to make cashew cream. Feel free to prep the rest of your meal or do something else while the cashews are soaking and when they blend
- Easy and versatile - cashew cream can be used in so many different ways, in both sweet recipes and savory! Plus, it's very easy to make
Ingredient Notes
Yes - there are only two ingredients!
- Raw Cashews: choose raw cashews to avoid added salt and oil. Especially if you are using the cream in a sweet recipe! I have also made similar creams with raw walnuts and raw almonds - see the FAQ below for more info.
- Unsweetened Non-Dairy Milk: use unsweetened milk, especially if you are using the cream in a savory recipe. I've made this cream with cashew milk, almond milk, oat milk, and soy milk. All of them have neutral flavors that don't affect the overall cream. You can also use water.
That's it! You can always add other ingredients to the cream to create new flavors, but the basic recipe is just two ingredients.
How to make Cashew Cream
Step 1. Soak the cashews in boiling water for at least 30 minutes, up to several hours.
Step 2. Drain the cashews.
Step 3. Blend the cashews and milk in a blender or food processor until smooth. Enjoy!
FAQ & Expert Tips
Yes! It's also vegan, gluten-free, & oil-free -- completely plant-based!
You can use any non-dairy milk of your choice.
I've tested this cashew cream recipe with almond milk, cashew milk, oat milk, and soy milk. If you use coconut milk, you might get a slight coconut taste.
You can also use homemade milk.
Yes. Using milk makes the cream just a little bit richer, but water works perfectly well.
Yes. It won't be cashew cream anymore, but the concept still works.
I've created a similar cream with almonds and walnuts. Both nuts blend nicely (though you have to soak the almonds for a little longer to get them soft.)
You may notice a stronger taste if you use almonds or walnuts. Cashews are typically used because of their neutral flavor, but the other nuts won't be too noticeable, especially if you are using the cream in another recipe.
For a recipe using walnuts go here and for a recipe using almonds go here.
If you're in a pinch, you can speed up the process by actively boiling the cashews.
Boil water on the stove, add the cashews, and continue boiling for about 10 minutes.
Then just blend with the non-dairy milk as usual.
You can use any blender or food processor for this cashew cream. Even an immersion blender will work. Since you soak the cashews, you are making them much easier to blend.
There's really no way to make cashew cream without a blender. If you have a blender, food processor, or immersion blender, any of those will work. But there's not an alternative if you don't own one of those.
I highly recommend investing in a blender or food processor. It is a kitchen staple that is worth having and (I promise) you'll use it all the time.
Store leftover cashew cream in an air-tight container (like a mason jar) in the fridge.
Since it's made from whole food ingredients, it will only keep for a few weeks.
Recipes that use Cashew Cream
Recipe Prayer
Thank you God for this cream. Thank you for giving us foods that nourish us instead of harming us. Amen.
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📖 Recipe
Two Ingredient Recipe for Cashew Cream
Equipment
Ingredients
- 1 Cup Raw Cashews
- 1 Cup Unsweetened Non-Dairy Milk
Instructions
- Soak the cashews in boiling water for at least 30 minutes, up to several hours.
- Drain the cashews.
- Blend the cashews and milk in a blender or food processor until smooth. Enjoy!
Nutrition
Nutrition information is an estimate.
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