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.