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
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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!
Should I use salted cashews? I only found the salted ones at the supermarket I went to…
So you don’t use the water that you used to soak the cahews?
No, that has been sitting out and is best to throw away.
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!
Can you use cashew milk instead of the actual cashews or no ??
Hi Katie!
I was wondering which of your recipes use cashew cream? Is there a list of them somewhere?
silly ?, do use the water the cashews were in, or new water? Thanks
New
Why do we need to soak the cashews?
Do you cream it in the same water the cashews soaked or is it fresh water?
New
A great success!
Very nicely explained, thank you!