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
Popular Recipes Right Now:
Breakfast Cookies – Super Healthy Recipe
i love making cashew cream…i have it with everything i can!!
Eventhough I don’t like any creamy stuff on my loved raspberries that first picture is GORGEOUS!!!
Ice cream! Katie, I just wanted to compliment you on your beautifully executed photograph! We’ve all seen your photo skills improve, but you could DEFINITELY send that raspberry one to anywhere! I want it in my kitchen! Haha
Love cashew creme! This is simpler then the one I make. Thanks 🙂
Classic! And always good! =)
I’ve only ever made cashew cream as a base for savory foods. I love the idea of adding vanilla and a bit of sweetener. I bet it would be delicious on fresh fruit. I don’t have a high power blender like a Vitamix or Blendtec and always find my cashew cream to be a bit grainy. Even with 8 hours of soaking the cashews. Is this just to be expected or is there any way to make it truly smooth?
“Also: I choose not to mention some things here because I don’t know if this is the proper place or that I have the right (or that anything I say could make things better). But although I’m not publicly posting quotes or Bible verses on my food blog or on facebook about tragedies taking place in America or around the world, it doesn’t mean I’m not privately sending thoughts, prayers, and donations. It doesn’t mean my heart isn’t breaking for those who are directly involved.”
Thank you for not 🙂
I really get urked when going to ‘food’ blogs, that are soley food blogs and they comment on things or throw out bible versus etc. I know it’s their right and I would never complain but I often wonder if they know how uncomfortable it makes people who just came for a recipe. If they have a private blog I’m all for what ever they want lol but leave food as food 😀
Thank you for your wonderful recipes~!
Do you think that could whip this up and make butter? Then make cakes, cookies, bla bla bla etc?!!?!!!
well I’m not sure if that works in the whipping sense of it, but I don’t think the butter would have the right properties to work with a lot of recipes outside of already vegan ones. I Loooooooooooooooooooooooooove baking, and I just have a feeling it might not work. But I bet it would with some of katie’s recipes! (if the whipping works, that is)
This was fabulous!!! And so easy to make! I used it on mixed fruit (bananas, berries, grapes). It was divine! I used 1 full cup of water and it was still thick and creamy. I also used a bit more sweetener and vanilla and it was very dessert-like. Thank Katie!
I made this and added Mexican seasonings (chili powder, cumin, garlic powder) and a little lime juice and served it on top of tacos one night, then on top of black bean burgers the next, I can’t get enough!