Homemade cashew cream is the best vegan cream alternative and is so easy to make. It’s not just for vegans, though. This is my dairy-free family’s preferred base for creamy sauces, whipped toppings, coffee creamer, and dressings.
Homemade Cashew Cream Recipe
Raw cashews produce the creamiest neutral flavored dairy-free cream. In my opinion, this is the best plant-based cream substitute when you don’t want any nutty flavor. This easy cashew cream is the perfect mild base for sweet and savory creamy recipes.
Ingredients
- Raw Cashews: Raw unsalted cashews have a neutral creamy taste, which is what we want the cream to be. You can use roasted nuts, but the cream will have a stronger nuttier flavor.
- Water: Water is used to soak the nuts and to provide moisture for the vegan cream.
Tips and Suggestions
- You can use cheesecloth or fine-mesh sieve to strain the cream if the texture isn’t creamy enough.
- Add a pinch of salt, a squeeze of lemon juice, or apple cider vinegar for a tangy, sour cream-like flavor.
- Sweeten with maple syrup, honey, or vanilla for dessert applications.
- Mix in garlic, nutritional yeast, or herbs for a savory option.
- Add more water for a thinner consistency, which is good for coffee creamer and dressings.
- Use less water to achieve a consistency similar to sour cream or heavy cream, which is good for spreads, sauces, and dips.
Storage Instructions
Store cashew cream in an airtight container in the fridge for up to 5-7 days.
Freeze in ice cube trays for portion-sized servings; defrost and blend for use.
More Creamy Dairy-Free Recipes
- Vegan Mayonnaise
- Vegan Butter
- Dairy-Free Alfredo Sauce
- Dairy-Free Ranch Dressing
- Gluten-Free Teriyaki Sauce
Homemade Cashew Cream Recipe
Ingredients
- 1 cup cashews, raw and unsalted
- 1/2-1 cup water, depending on desired thickness
Instructions
- Place cashews in a bowl. Cover with boiling water and soak for about 30-45 minutes.
- Drain the cashews.
- Add the cashews to a high-speed blender along with ¾ cup fresh water.
- Blend on high speed for 1-2 minutes, until the mixture is smooth and creamy.
Notes
- You can use cheesecloth or fine-mesh sieve to strain the cream if the texture isn’t creamy enough.
- Add a pinch of salt, a squeeze of lemon juice, or apple cider vinegar for a tangy, sour cream-like flavor.
- Sweeten with maple syrup, honey, or vanilla for dessert applications.
- Mix in garlic, nutritional yeast, or herbs for a savory option.
- Add more water for a thinner consistency, which is good for coffee creamer and dressings.
- Use less water to achieve a consistency similar to sour cream or heavy cream, which is good for spreads, sauces, and dips.
- Store cashew cream in an airtight container in the fridge for up to 5-7 days.
- Freeze in ice cube trays for portion-sized servings; defrost and blend for use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Homemade Cashew Cream Step-by-Step
Add 1 cup of raw cashews to a large bowl and cover with boiling water. Soak the nuts for 30-45 minutes.
Drain the soaked cashews.
Add the 1 cup of soaked cashews to a high-speed blender and cover with ¾ cup of water (use ½ cup-1 cup of water depending on your desired thickness).
Blend the cashews and water on high speed for about 1-2 minutes until the mixture is creamy and smooth.
Enjoy this dairy-free base for dressings, sauces, whipped toppings, and more.
Can this be substituted in recipes for evaporated milk?
Hi Joy, we haven’t tried this as a substitute for evaporated milk. Let us know how how it goes!