If you’ve never tried Cashew Cream, you’re in for a real treat! This rich, creamy, and unbelievably smooth dairy-free alternative is a total game-changer in the kitchen. Whether you need a luscious sauce, a creamy dip, or even a plant-based substitute for heavy cream, Cashew Cream does it all.
What makes Cashew Cream so special? It’s made from just a handful of simple ingredients—raw cashews, water, and a pinch of seasoning—yet it transforms into something velvety and delicious. The best part? It takes minutes to prepare! Once you see how easy and versatile Cashew Cream is, you’ll want to keep a jar in your fridge at all times.
I first discovered Cashew Cream when I started experimenting with plant-based recipes. At first, I was skeptical. Could blended cashews really replace dairy? But after my first batch, I was hooked! I drizzled it over pasta, spread it on toast, and even used it as a base for creamy soups.
Now, Cashew Cream is a staple in my kitchen. It saves me when I need a quick, creamy element for my meals, and I love how customizable it is. Sometimes I keep it simple; other times, I add garlic, lemon, or even a touch of maple syrup for sweetness. It’s the kind of recipe that makes plant-based cooking feel exciting and delicious.
Table of Contents
Why You’ll Love this recipe
- Super Creamy: Smooth, rich, and just as satisfying as traditional dairy.
- Versatile: Works in both sweet and savory recipes.
- Easy to Make: Just blend and enjoy!
- Customizable: Adjust the flavors to match your dish.
- Dairy-Free & Vegan: A great alternative for those avoiding dairy.
Health Benefits
Beyond its delicious taste, Cashew Cream also packs some great health benefits:
- Heart-Healthy Fats: Cashews are full of good fats that support heart health.
- Rich in Vitamins & Minerals: A great source of magnesium, iron, and B vitamins.
- Protein-Packed: Helps keep you full and satisfied.
- Gut-Friendly: A great alternative to dairy for those with lactose intolerance.
Best Occasions to Enjoy this recipe
Cashew cream fits into so many meals and occasions! Here are just a few ways to use it:
- Pasta Sauce: A creamy, dairy-free alternative to Alfredo sauce.
- Dips & Spreads: Perfect for crackers, veggies, or sandwiches.
- Topping for Soups: Adds richness and depth to any bowl.
- Dessert Base: Use it in cheesecakes, frostings, or smoothies.
- Everyday Cooking: Keep a jar in the fridge to add creaminess to any meal!
Chef’s Notes: Cashew Cream
- Soaking is key – The longer the cashews soak, the creamier the texture. Overnight soaking yields the best results.
- Blend thoroughly – Scrape down the sides of the blender to ensure a perfectly smooth consistency.
- Customize the flavor – Add roasted garlic, smoked paprika, or nutritional yeast for extra depth.
- Adjust thickness – Use less water for a thick dip or add more for a drizzleable sauce.
- Chill before serving – Resting the cream in the fridge enhances its texture and flavor.
- Perfect for meal prep – Store in an airtight container for up to 5 days in the fridge.
- Great as a dairy substitute – Use it in place of sour cream, ricotta, or creamy dressings.
Cashew Cream
Experience the luxurious texture of our dairy-free cashew cream that brings a velvety smoothness to any dish. This vegan marvel is tangy from fresh lemon juice and apple cider vinegar, making it the perfect substitute for sour cream, ricotta, or goat cheese. Crafted with simple, wholesome ingredients—it’s both affordable and easy to customize—this recipe is a must-try for those craving a light, healthy alternative. Get inspired to drizzle, dip, or dollop this creamy delight on salads, tacos, and more, just as any top chef would recommend!
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servings10
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minutes400
kcal4
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Ingredients
- Core Ingredients
1 cup raw cashew halves soaked for at least 4 hours beforehand
1/2 cup filtered water
- Acidic Touch
1 tbsp freshly squeezed lemon juice feel free to adjust for extra zest
1 tsp apple cider vinegar
- Seasonings
1/4 tsp sea salt
1/4 tsp Dijon mustard for a subtle, tangy kick
- Alternative Ingredients
Raw cashews – can be substituted with blanched almonds or macadamia nuts note: texture may vary
Filtered water – replace with unsweetened almond milk for added creaminess
Lemon juice – use freshly squeezed lime juice as an alternative
Apple cider vinegar – white wine vinegar works as a substitute
Dijon mustard – substitute with a mild yellow mustard if preferred
Sea salt – can be replaced with kosher salt in equal measure
Directions
- cashew prep – If your cashews have been pre-soaked, drain them and rinse thoroughly under cool water for about 3 minutes until the water runs clear; optionally pat dry with a clean towel to remove excess moisture.
- blending process – Place the rinsed cashews into your personal blender along with ½ cup filtered water, 1 tbsp lemon juice, 1 tsp apple cider vinegar, ¼ tsp sea salt, and ¼ tsp Dijon mustard; blend on high for roughly 60 seconds, pausing to scrape down the sides as needed to ensure a uniformly creamy texture.
- consistency check – Taste the mixture and, if desired, add an extra teaspoon of lemon juice or a pinch more salt, then blend for an additional 30 seconds; optionally, incorporate up to ½ cup more water gradually for a thinner dip, adjusting to your preferred consistency.
- serving instructions – Transfer the smooth cashew cream into a serving bowl and let it chill for about 10 minutes if you prefer it colder, or serve it immediately; optionally, stir in a tablespoon of nutritional yeast for a more cheesy flavor profile before serving.
Equipment
- personal blender
- mixing bowls
- measuring cups and spoons
- chef’s knife
- cutting board
Notes
- For an impeccably smooth cream, soak your cashews as long as possible—overnight is best. This versatile dip pairs marvelously with crunchy veggie sticks, tacos, or as an enriching salad topping. Feel free to jazz up the cream by adding roasted garlic, a sprinkle of paprika, or a dash of nutritional yeast for a cheesy twist. Enjoy chilled and store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
- Calories: 400kcal
- Fat: 32g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 600mg
- Carbohydrates: 24g
- Fiber: 4g
- Sugar: 4g
- Protein: 12g
- Vitamin A: 0IU
- Vitamin C: 4mg
- Calcium: 40mg
- Iron: 1mg
FAQs: Cashew Cream
Can I make this without soaking the cashews?
If you’re short on time, soak them in hot water for 30 minutes, but overnight soaking gives the best texture.
How long does cashew cream last in the fridge?
It stays fresh for up to 5 days in an airtight container.
Can I freeze cashew cream?
Yes! Freeze in a sealed container for up to 3 months. Thaw in the fridge and stir before using.
Can I use roasted cashews instead of raw?
Raw cashews provide the smoothest texture. Roasted ones will alter the flavor and may make the cream grainy.
What can I use instead of cashews?
Blanched almonds or macadamia nuts work, but the texture may differ slightly.
Is this recipe keto-friendly?
Yes! It’s low in carbs and high in healthy fats, making it keto-friendly.
Can I use apple cider vinegar alone instead of lemon juice?
You can, but lemon juice adds freshness. Try half lemon, half vinegar for balance.
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