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)
InstructionsÂ
- 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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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)
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!
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 🙂
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
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
One of the easiest yet one of the most important substitute staples in a vegan diet. Life changer!
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!
The first water is not an amount listed in the recipe. Drain it off, then add the water listed in the recipe.
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
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?
Trying to remember… I think I used a tripod and the delay settings 🙂
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 ..