How to make your own cashew cream at home, completely vegan and soy free!
So why make your own cashew cream?
Cashew cream is a wonderful and versatile plant-based alternative to heavy cream that can be used as a topping for fresh berries, sliced peaches, or even my Crustless Pumpkin Pie.
It also makes a fabulous coconut-free base for ice cream or chocolate mousse, or you can use it to thicken soups, smoothies, or for making the creamiest alfredo sauce of your life.
Of course, you can also thin it out to use as cashew milk… or even drink the thick cream.
I know I can’t be the only child who used to love drinking straight-up heavy cream from the carton.
NO dairy / NO soy / NO gluten / NO coconut / NO eggs
The cream takes on the flavor of whatever ingredients you use to season it.
Try garlic, salt, onion, and a little turmeric for a savory cashew cream sauce.
Or add some stevia, maple syrup, sugar of choice, or even an overripe banana for a sweeter sauce or dessert topping or mousse.
My sister has a really good ice cream recipe that uses dairy heavy cream, and I’ve been meaning to try replacing the cream in her recipe with this homemade cashew cream recipe.
Or you can use it to make the best Vegan Mac And Cheese!
The first time I ever tried making cashew cream was actually in a savory recipe, after I’d had the best alfredo sauce of my life at a vegan restaurant in New York City.
Since then, I’ve used the cream mostly for pie recipes, but I also really like it on top of freshly-sliced peaches in the summertime.
So so good! I’m sure many people have their own tweaked method and recipe for homemade cashew cream. What follows is my method for how to make cashew cream.
If you can’t find raw cashews, raw macadamia nuts are equally delicious here.
How To Make Cashew Cream
Ingredients
- 1 cup raw cashews or macadamia nuts (120g)
- 1/3 cup to 3/4 cup water depending on how thick you want your cream (For homemade cashew milk, use 3 cups water)
Instructions
- In a bowl, cover the cashews with water and let sit at least 3 hours (no longer than 8). Drain completely, then combine the drained cashews with the water and blend until very smooth (a full minute in a Vita-Mix, or much longer in a food processor, making sure to scrape down the sides occasionally). For a sweet cream, add pure vanilla extract, salt, and sweetener (if using 3/4c water, add 1/8 tsp salt and 1/2 tsp vanilla. Also add 1-2 tbsp sugar or maple syrup, or a pinch of stevia, or a few dates.) For a savory vegan cream, add a little salt and perhaps some lemon juice, miso, fresh or dried herbs, etc. This recipe lasts 3-4 days in the fridge, or it can be frozen. Makes up to 1 1/2 cups cashew cream.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
Popular Recipes Right Now:
Breakfast Cookies – Super Healthy Recipe
Gray says
Where do you all find raw cashews?? I’ve never been able to find them except online and I’m a bit skeptical of having them shipped and then they turn out to be rancid or something awful. (everything I see in the stores is roasted with cottonseed oil and my little one can’t have cottonseed)
Anonymous says
Wow! I’m so excited to try this! (my house has an abundance of almonds so that what i’m using-hope it works)Thanks so much for all your amazing recipes!
TeaJae says
no coconut you have no idea how happy you just made me. Everything has coconut oil, milk or whatever and there are many folks who can’t have it like me. YIPPEEEE 🙂
suzie blair says
Katie, I know this is an older post, but would you mind answering a question for me. I would like to use your cashew cream recipe instead of the coconut milk from cans. It seems so many recipes call for canned coconut milk and while I like coconut, I don’t want everything to taste like coconut. I am thinking of cakes, panna cottas, brulees, would your cream work in these recipes?
Thank-you for your time,
Suzie
suzie blair says
Katie, could I use your cashew cream in place of canned coconut mile in recipes such as panna cotta, brulees and cakes?
I hope this is not a repeat question. Thank-you
Naomi says
One of the easiest yet one of the most important substitute staples in a vegan diet. Life changer!
karlita says
I am a bit confused on the instructions…Drain completely, then combine the drained cashews with the water and blend…(is this the same water I just drained?) if so why do you drain it before blending it? I want to try this but don’t want to mess it up.
Thanks!
Unofficial CCK Helper says
The first water is not an amount listed in the recipe. Drain it off, then add the water listed in the recipe.
Aleksandra says
Hi Kate,
thank you for this wonderful recipe!!
I have a problem, my cashew cream is too sweet, so what can I do? Have no more cashews left and it is sunday so I can´t buy some today… :/
Greetings form Germany
Aleksandra
Maria G. says
The first picture is so beautiful! Did you manage to pour the cream while taking the pic, or did you have a friend to help you?
Chocolate Covered Katie says
Trying to remember… I think I used a tripod and the delay settings 🙂
Shashika says
Looks delish! I haven’t tried the sweet version yet, but I will next time:)
I add some nutritional yeast and garlic to my savoury cream ..
Dearbhla says
Hi Katie, I was just wondering what is the reason why you can’t leave the cashews soaking for over 8 hours? Just curious! Thanks!
iris says
Should I use salted cashews? I only found the salted ones at the supermarket I went to…
pam says
So you don’t use the water that you used to soak the cahews?
Unofficial CCK Helper says
No, that has been sitting out and is best to throw away.
Leah Silva says
This is a great recipe! I’ve made the sweet cream multiple times. I like it a little on the thicker side, topped on strawberries and its FABULOUS!
I also just made it savory for the first time. Simple, just with olive oil and salt. Also on the thicker side and I put big globs over homemade vegan pizza I made to substitute cheese. I was doubtful at first, but everybody RAVED about it, vegans and eat eaters alike!
What a hit!
Amanda says
Can you use cashew milk instead of the actual cashews or no ??
Jasmine says
Hi Katie!
I was wondering which of your recipes use cashew cream? Is there a list of them somewhere?
Susan says
silly ?, do use the water the cashews were in, or new water? Thanks
Julie Dove says
New
Anita says
Why do we need to soak the cashews?
Carol says
Do you cream it in the same water the cashews soaked or is it fresh water?
Jason Sanford says
New
Lidia Malinas says
A great success!
Very nicely explained, thank you!