Cashew Cream ~ Dairy Free

Cashew Cream |

I am very excited to announce a new recipe series here at Cook Eat Be Healthy featuring Cashew Cream!  

It may seem like a weird and obscure ingredient to many of you, but let me tell you I was THRILLED when I discovered there was even such a thing as cashew cream!  I’m sure those of you who are vegan have been using cashew cream for a very long time, and maybe I’m late to the party, but I don’t think I’m the last one to arrive!  I’m hoping that there’s a whole lot of you out there who are trying to eat healthier, or who have dietary restrictions that could benefit from the addition of this recipe to your culinary catalog!  😀

Cashew Cream |

Cashew cream is a fantastic dairy free option for those recipes that call for cream.  It’s especially good in sauces and casseroles….think of all those recipes that call for “cream of something ” soup.  Won’t it be nice to have a healthier alternative?!?

And for me, the real beauty of cashew cream is that it’s a perfectly blank canvas upon which to build flavors.  Add salt, pepper, and garlic, and you’ve got the base for a savory dish.  Omit the seasoning and add maple syrup or honey, and perhaps a little vanilla, and you’ve got the start of some thing wonderful for a dessert.

So stick with me for the next 4 to 6 weeks and we’ll discover all sorts of wonderful uses for cashew cream!  

Cashew Cream |

Cashew Cream |

The ingredient list for cashew cream may be the shortest list ever…..cashews and water…..that’s it!  It could not be any easier!!!  Now usually I do add a little salt and pepper to the cream, and sometimes some garlic depending on what I’m planning to use it for, but at the very heart of the recipe it’s very simply cashews and water!  The hardest part is being patient while the nuts soak for at least 2-3 hours before blending them with water.  I suggest soaking them overnight, or perhaps during the day while you’re at work or otherwise occupied.  Because watching cashews soak is probably even  more boring than watching paint dry!

Cashew Cream |

To soak the cashews, cover them in warm water and set them aside for at least 2 hours, or up to 8-10 hours.  Drain the water they’ve been soaking in and put the nuts in a blender pitcher.  Add fresh water and blend on medium-high speed until the cashews are completely smooth and you have what resembles cream.  If making a savory dish this is the time to add just a little salt and pepper to taste.  The cream can be used immediately or stored in a covered dish in the refrigerator for several days.

Cashew Cream ~ Dairy Free
Yields 3
A simple and creamy vegan sauce perfect to use in a variety of recipes!
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524 calories
30 g
0 g
42 g
14 g
8 g
210 g
66 g
5 g
0 g
32 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 524
Calories from Fat 354
% Daily Value *
Total Fat 42g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 25g
Cholesterol 0mg
Sodium 66mg
Total Carbohydrates 30g
Dietary Fiber 3g
Sugars 5g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups raw cashews
  2. 1 1/2 cups filtered water
  3. Salt & Pepper to taste
  1. Place cashews in a bowl and cover with water.
  2. Soak at least 2-3, or up to 8-10 hours.
  3. After cashews have soaked, drain water and place nuts in blender pitcher.
  4. Add 1 1/2 cups filtered water and blend on medium-high speed until smooth and creamy - about 3-5 minutes.
  5. If using in a savory recipe, add salt and pepper to taste.
  6. Use immediately, or store in covered dish in refrigerator for up to 7-10 days.
Cook Eat Be Healthy
Next up in the series…Vodka Sauce!  A vegan version of the creamiest, dreamiest vodka sauce you’ve ever tasted!

17 Comment

  1. I love to use cashews is soups, I could use this cream instead. Thank you for sharing.

    1. This would be perfect for soups for sure! Thanks for reading! 😀

  2. What a great recipe! My husband is all about using nuts and cashews are my favorite!

    1. Thanks, Valentina…cashews are awesome…no matter how they’re used!

  3. I’ve only just started using nut milks and creams. Looking forward to trying this out.
    Thank you!

    1. So glad you read this then! It has certainly made cooking dairy free and healthy easier for me!

  4. Great post and recipe! I’ve never made cashew cream. Can you freeze it?

    1. I haven’t tried freezing it to be honest, Linda, though I don’t know why not. Truthfully I’ve never had any leftover to freeze – but I like the idea of having it made ahead and just pulling what I need out of the freezer! Guess I need to experiment a little! 😉

  5. Cashew cream is one of the best things! I keep soaked cashews in the freezer ready for all my cream and smoothie needs.

    1. I’m so happy I discovered it, Helen! I hope other people will find it as awesome as we do!!! 😀

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  8. […] seasoned to perfection with a generous amount of thyme, and of course, finished with delectable cashew cream to give it the creaminess you might expect from a decadent cream and butter laden Béchamel sauce. […]

  9. […] juice, olive oil, salt & pepper, a little basil, and to give it that final creaminess – cashew cream.  Its meals like this when I really, really, really, wish I could still eat more […]

  10. […] prep for this recipe is simple, but like with many of our recipes I recommend making the cashew cream earlier in the day, or if you’re like me, just always have some prepared and ready to go […]

  11. […] The recipe that started it all…Cashew Cream ~ Dairy Free […]

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