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. For a thinner version, be sure to try my vegan heavy cream, which uses the same ingredients but adds more water.
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).
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 running 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. This helps make the nutrients more available.
Recipes to Use with Vegan Cashew Cream
- Easy One-Pot Pasta
- No-Boil Pasta Bake
- Simple Vegan Cream of Asparagus Soup
- Easy Tuscan White Bean and Kale Soup
- Creamy Vegan Spaghetti Squash with Marinara
- Best Vegan Mashed Potatoes
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
Easy Homemade Vegan Cashew Cream
- Total Time: 5
- Yield: just over 1 cup
- Diet: Vegan
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
- 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
- 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.
- 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.
- Store leftovers in an airtight container in the refrigerator for 5-7 days.
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
Elizabeth says
Could cashew cream be made starting with cashew butter instead of cashews?
Elaine Gordon says
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!
claire says
Can the Cashew cream be frozen?
Elaine Gordon says
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
Elaine says
Dear Elaine,
I needed heavy cream for a soup I was making for a get together. I cannot have dairy, so I made this and added it to the soup. It was delicious. Everyone loved the soup. This added the perfect touch of creaminess, and so easy!
Thanks,
Elaine
Elaine Gordon says
Thank you so much for taking the time to share your experience with my recipe! I’m thrilled to hear that the homemade heavy cream worked perfectly in your soup and added just the right touch of creaminess. It’s wonderful to know that everyone at your get-together enjoyed it—what a great way to make a dish both dairy-free and delicious!
Your feedback means the world to me, and I’m so glad the recipe was easy and a hit. Let me know if you try it in other dishes—I’d love to hear how it works for you!
Warm regards,
Elaine