This quick cashew cream can be made in just 15 minutes! Perfect for stirring into soups and sauces to add a creamy flavor without the dairy.

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This is a simple recipe for cashew cream that can be used in place of heavy cream for many soups and sauces. It adds a rich, luxurious texture; the only ingredient you need is cashews!

How to Use Cashew Cream

The texture of this cream is similar to heavy cream, so it’s perfect for stirring into soups and sauces. I don’t recommend swapping this in for baking recipes that call for heavy cream, as the results may not be the same. I also wouldn’t recommend this in coffee. But this recipe works great for everything from vegan soups like this creamy quinoa soup to pasta sauce like my vegan vodka sauce.

soaked cashews
Cover cashews with one cup of boiling water and cover the bowl with a plate. Let it sit for 10 minutes.
cashew cream
Blend on high until smooth. Add additional water if needed to reach desired consistency.
cashew cream
Use in place of cream for
soups and sauces.

How to Make Cashew Cream

There are two ways to make cashew cream. Since I don’t always plan ahead, I often use the quick method. This works just fine, especially because I have a high-powered blender. If you don’t have a quality blender, I recommend soaking the cashews for at least 2 hours.

  1. Traditional method: Soak the cashews in one cup of water overnight or for 4-5 hours. Then blend on high until smooth.
  2. Quick method: Add the cashews to a heat-safe bowl. Cover with one cup of boiling water and cover the bowl with a plate. Let it sit for 10 minutes. Blend on high until smooth.

Frequently Asked Questions

  • Can I use a nut other than cashews? Unfortunately, this doesn’t work with other nuts. Cashews are uniquely buttery and creamy and you won’t get the same results if you use other nuts.
  • Can I store this in the fridge? Yes. This will last up to 4 days in the fridge. If it starts to separate, whisk it together or re-blend for a few seconds.
  • Can I turn this into whipped cream? No, the cashews don’t whip the same way as dairy cream. If you want a vegan whipped cream option, I’d use Truwhip whipped topping.
  • Can I blend this in a food processor? For the best results, I’d use a blender but if you only have a food processor, just soak the cashews longer before blending. I’d recommend soaking for at least 4 hours. This makes it easier to get a smooth consistency.
  • Is cashew cream healthier than heavy cream? While cashews aren’t low in calories, they’re packed with healthy fats. So compared to heavy cream, it’s a healthier option.
  • Is cashew cream the same as heavy whipping cream? It’s not the same but this cashew cream makes a good substitute in recipes like soups or sauce.
  • What does cashew cream taste like? It has a very mild flavor and in most recipes, you won’t be able to taste any cashew flavor.
  • Is cashew milk the same as cashew cream? No, cashew milk is much thinner.

Vegan Cream Variations

You can make this cream super thick, similar to canned coconut milk, by only using 3/4 cup of water. For a substitute similar to heavy cream, use a full one cup of water when blending.

You can add seasoning or spices to turn this into a flavorful dip. Cashews are the base of my vegan queso and it’s a great way to create a healthy dip for taco night! I also love using this cashew cream in my vegan quinoa soup to create a rich and creamy consistency without any actual cream. This cream is also the base of my vegan vodka sauce, which tastes rich but is actually healthy!

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Cashew Cream

Vegan Cream Recipe

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Soaking Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup 1x
  • Category: Sauce
  • Method: Blended
  • Cuisine: American
  • Diet: Vegan
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Description

This quick cashew cream can be made in just 15 minutes! Perfect for stirring into soups and sauces to add a creamy flavor without the dairy.

Ingredients

Units Scale
  • 1 cup raw cashews
  • 3/4 cup–1 cup water

Instructions

Traditional method:

  1. Soak the cashews in one cup of room temperature water overnight or for 4-5 hours.
  2. Drain the cashews and add 3/4 cup of fresh water.
  3. Then blend on high until smooth.
  4. Add additional water, depending on desired consistency.

Quick method:

  1. Add the cashews to a heat-safe bowl.
  2. Cover with one cup of boiling water and cover the bowl with a plate. Let it sit for 10 minutes.
  3. Drain the cashews and add 3/4 cup of fresh water.
  4. Blend on high until smooth.
  5. Add additional water, depending on desired consistency.

Notes

You can adjust the thickness of the cream with how much water you add. For thicker consistency, use less water when blending.