Cashew cream is one of the easiest things to make and can be directly substituted for whipping cream in many recipes.  This is a no strain, no hassle recipe that we use on the weekly!

Moving to a plant-based diet doesn’t have to be an all-or-nothing endeavour.  I mean, it’s fabulous if a person wants to completely convert, but honestly, any movement in the direction to eat more plants is a good thing.  There is zero down-side. Everyone benefits, including your health, the environment, the animals and your pocket book (when you look at it from a zoomed out perspective… this cashew cream may not be saving you any money but overall, eating plant-based is less expensive).

Anyhow, back to this cream.  One of the kitchen staples that I am so grateful to own is a Vitamix blender. Having a high-powered blender is such a plus when making recipes like this!  As you will see below, making cashew cream is as easy as 1-2.  Unlike almond milk, cashews don’t need to be strained through a cheesecloth which in my world is a big plus.  To be honest I’ve stopped making almond milk, I wasn’t patient enough sadly.

If you’re in a hurry you can soak the cashews in boiling water instead for 30 minutes, drain and blend according to the instructions; however, I find a marginally better result with soaking them overnight. Don’t soak them for longer than 12 hours as they start to turn a dark brown/grey colour and become bitter.  Also, be sure to buy raw cashews, not cashews that are roasted.  You can find these at bulk stores or health stores like Nature’s Fare Markets . Lastly, you can play around with the water proportions in the recipe, adding more if you find that you want a slightly thinner cream.

Making cashew cream at home is surprisingly simple and requires just a few ingredients. All you need are raw cashews, water, and a blender. Soak the cashews in water for a few hours or overnight to soften them, then drain and rinse thoroughly. Next, blend the cashews with fresh water until smooth and creamy. That’s it! You now have a luscious, homemade cashew cream ready to use in your culinary creations.

Cashew cream can be used in countless ways. For a savory twist, add it to soups, stews, and pasta sauces to create a luxurious texture and creamy consistency. It’s also perfect for making dairy-free dips, dressings, and spreads. On the sweeter side, cashew cream adds a velvety richness to desserts like puddings, mousses, and frosting. The possibilities are endless!

Not only is cashew cream delicious, but it’s also packed with nutrients. Cashews are rich in healthy fats, protein, and essential vitamins and minerals, making cashew cream a nutritious addition to your diet.

I add this to soups, pastas, baked goods, sauces…


  • 1 cup raw cashews
  • cup water


  1. In a large jar or medium bowl, cover the cashews in enough water to cover them completely and soak the cashews in the fridge for at least 4 hours or overnight.  Do not exceed 12 hours.  Drain the cashews.  Alternately, you can soak the cashews in boiled water for 30 minutes and drain.

  2. Add the cashews and the 1 cup of water to a high speed blender and blend until very smooth, 3-4 minutes.  Add more water if desired to get your desired consistency.  Store covered in the fridge for up to 3 days.

    Now that you have a batch of Easy Cashew Cream ready to go, experiment with incorporating it into your favorite recipes and enjoy the creamy goodness without the dairy!

    Now that you have a batch of Easy Cashew Cream ready to go, experiment with incorporating it into your favorite recipes and enjoy the creamy goodness without the dairy
Tags: , , ,