• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eating by Elaine
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
menu icon
go to homepage
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Shop
    • Cookbook
    • Subscribe
    • About
    • Discounts
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Condiments

    Easy Homemade Vegan Cashew Cream

    By Elaine Gordon · Published: Nov 5, 2020 · Modified: Jul 10, 2023

    Jump to Recipe

    This ultra-creamy homemade Vegan Cashew Cream is so quick and easy to make.  All you need is cashews, water and salt.  Everything goes straight in your blender and out comes homemade cashew cream that you wouldn’t believe is completely dairy-free.  Add it to your soups, salad dressing, dips, pasta or anything you want to make creamy. 

    I am beyond obsessed with this simple and easy vegan cashew cream recipe!  It adds the perfect dairy-free creamy texture to any dish.  Everything goes directly into a high-speed blender and it will thicken up as it chills in your refrigerator.  You could use it right away but initially it will be a bit thinner in consistency and warm from the blender.

    Vegan Cashew Cream Recipe

    All About Cashews

    The creaminess for this homemade vegan cashew cream comes from raw cashews which offer plant-based protein and are also incredibly nutrient dense. Cashews are considered an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc. 

    I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight. In the refrigerator cashews can last up to six months. They can actually last up to a year if you store them in your freezer.

    For more information on cashews, check out my complete guide on Cashews Benefits for Vegans (+ Recipes).

    Cashew Cream

    Should I Soak My Cashews?

    Yes, for the best results (creamy not gritty), I do recommend soaking the cashews. You can soak your cashews in room temperature water overnight.  Or, you can use a quick-soak method and cover them in boiling water for an hour or two.  Either way you will want to drain and rinse the cashews before using in this recipe. If you do not have time for even a quick soak, I would recommend adding more water to the recipe (about ¼ cup) and run the blender for a long time to make sure the result is not gritty. 

    In addition to soaking cashews for easier blending and smoother texture, some people like to soak cashews in advance to make them more easily digestible.  I’ve also read that soaking helps make the nutrients more available.

    Read All About How (and Why!) to Soak Cashews!
    Easy Cashew Cream

    Recipes to Use with Vegan Cashew Cream

    Easy One-Pot Pasta

    Simple Vegan Cream of Asparagus Soup

    Easy Tuscan White Bean and Kale Soup

    No-Boil Pasta Bake

    Creamy Vegan Spaghetti Squash with Marinara

    Best Vegan Mashed Potatoes

    Cashew Cream Recipe

    Now, Let’s Make Some Vegan Cashew Cream!

    This easy homemade vegan cashew cream recipe will be an instant favorite condiment to make all your dairy-free recipes creamier.  It is naturally vegan, gluten-free, grain-free, paleo-friendly and refined sugar-free so it works well for all types of diets.

    I cannot wait for you to give this vegan cashew cream a try!  Let’s get blending!

    @eatingbyelaine I can’t help but put this cashew cream in EVERYTHING (soups, pasta, dips, etc.)! #cashewcream #veganrecipes #cashewrecipe #glutenfreerecipes ♬ I Can't Help Myself ( Sugar Pie Honey Bunch) - The Four Tops
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan Cashew Cream

    Easy Homemade Vegan Cashew Cream


    5 from 1 review

    • Author: Elaine Gordon
    • Total Time: 5
    • Yield: just over 1 cup 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This ultra-creamy homemade Vegan Cashew Cream is so quick and easy to make.  All you need is cashews, water and salt.  Everything goes straight in your blender and out comes homemade cashew cream that you wouldn’t believe is completely dairy-free.  Add it to your soups, salad dressing, dips, pasta or anything you want to make creamy. 


    Ingredients

    Scale
    • 1 cup raw cashews*
    • ½ cup filtered water (use ⅔ cup if you do not have a high speed blender)
    • ¼ teaspoon fine salt

    Instructions

    1. Place all ingredients in a high speed blender and blend on the highest speed for 45 seconds.  Scrape down the sides with a mini spatula and blend again for 15 seconds.  
    2. Transfer to an airtight container and place in refrigerator for 4-6 hours to thicken up.  You can use the cashew cream right away but it will be warm from blending and it will have a thinner consistency than if you let it thicken up in the refrigerator.
    3. Store leftovers in an airtight container in the refrigerator for 5-7 days.

    Equipment

    Airtight Container

    airtight container

    Buy Now →
    Vitamix High-Speed Blender

    high-speed blender

    Buy Now →
    Bamboo and Silicone Mini Tool Set

    mini spatula

    Buy Now →

    Notes

    • To soak your cashews place them in an airtight container with filtered water.  Place the container in your refrigerator overnight.  Drain and rinse before using in this recipe.
    • Alternatively, you can use a quick soak method and pour boiling water overtop the cashews for 1-2 hours before draining, rinsing and using in this recipe.
    • Once the cashews have been soaked they will measure more than one cup since they absorb the water as they soak.  
    • Prep Time: 5
    • Category: Condiment
    • Method: Blender

    Keywords: homemade cashew cream

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    • Cashews
    • Gluten-Free
    • Paleo
    • Refined Sugar-Free
    • Vegan
    • Blender
    • No-Bake
    • Raw
    • Easy
    • Quick

    Reader Interactions

    Comments

    1. Elizabeth says

      February 02, 2021 at 5:12 pm

      Could cashew cream be made starting with cashew butter instead of cashews?

      Reply
      • Elaine Gordon says

        February 02, 2021 at 5:18 pm

        Yes! I don't know the exact measurements but I would think just start with a little water and keep adding and blending until it is the desired consistency. Be sure to use raw (not regular roasted) cashew butter. Also look for unsweetened and unsalted for best results. If there is salt in it than omit adding it. Definitely don't use roasted or regular cashew butter - raw will be your best bet here. Please let me know if you do it how it turns out. Joi is a cashew product I highly recommend. You just blend it with some filtered water. Here is my affiliate link: https://eatingbyelaine.us5.list-manage.com/track/click?u=aed6de75c5c95a3dce876dabc&id=2e6f6408d4&e=f9121c4149 - use code "EATINBYELAINE" for 10% your order!

        Reply
    2. claire says

      August 12, 2023 at 11:54 am

      Can the Cashew cream be frozen?






      Reply
      • Elaine Gordon says

        November 07, 2023 at 12:37 pm

        Hi, Claire: I apologize for the delay. This message went to spam for some reason. Glad I just saw it. Anyhow, unfortunately I would say for this particular recipe fresh is best for the best consistency. You could certainly try it and it would work fine but for the creamiest texture I would stick with fresh. I hope that helps. Best, Elaine

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    Recipe Filters

    Category

    Dietary Preference

    Ingredient

    Method

    Feature

    Occasion

    Hi! I'm Elaine.

    Here I combine my passion for creating easy plant-based and gluten-free recipes with my health education background (MPH, MCHES) to make cooking approachable for anyone regardless of dietary restrictions or sensitivities.

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube
    • TikTok

    Thank you for checking out my vegan and gluten-free recipes!

    Learn more about me →

    Latest Recipes

    • Hanukkah sugar cookies topped with white icing and blue sprinkles on a sheet of white parchment paper.
      Hanukkah Sugar Cookies (Dairy-Free Recipe)
    • Chocolate Covered Dates Stuffed with Almond Butter
    • Vegan Kale Pesto Pasta
      15-Minute Pasta al Pesto (Pesto Sauce with Pasta)
    • Hot chocolate topped with coconut whipped cream and dark chocolate shavings in a glass mug with a cream colored background.
      5-Minute High Protein Hot Chocolate
    • Vegan Gluten-Free Black Bean Brownie Recipe
      Fudgy Vegan Black Bean Brownies (Gluten-Free)
    • Pesto Pasta with Maple Roasted Butternut Squash on a white plate with a silver fork.
      Pesto Pasta with Maple Roasted Butternut Squash
    Immunity Boosting Recipes

    Footer

    ↑ back to top

    Popular on Instagram

    RECIPE INDEX

    ABOUT

    PRESS

    POLICIES

    CONTACT

    Copyright © 2023 Eating By Elaine