If you’re looking for a dairy-free alternative to cream check out this recipe on how to make cashew cream. All you need are cashews, water, and a high-powered blender or food processor and can be done in less than 10 minutes
Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
Cashew cream is one of my favorite recipes to make. It is so versatile. You can make it thick and creamy or you can thin it out with water to have more of a milky consistency like sour cream.
I use this in so many dishes when I don’t feel like having dairy. It’s so simple and can be made really quickly. All you need are just cashews and water.
All You Need Are Just 2 Ingredients
Some recipes will add salt, oil, and/or lemon to their cashew cream. I like to make a big batch and then will add the flavors later depending on whether I am using it for a sauce, dip, or dessert.
Be sure to get RAW unsalted cashews these are the best to use. If you use roasted you may wind up getting a weird flavor. I like to buy sprouted cashews in bulk online and keep them in my fridge to stay fresh.
Soak Before Your Blend
Soaking cashews will help soften them up. Normally you would want to soak overnight. If you don’t have that much time you can also get the job done in about 4 to 6 hours. If you’re really pressed for time I have done a quick soak that works well in about 30 minutes.
With soaking, I liked to use filtered water. You will need enough to cover the cashews so they are well covered when you put them in the bowl.
Equipment Used in this Recipe*
You will definitely need a high-powered blender like the Vitamix. You can also use a food processor to make this recipe. If you are someone who likes making smoothies or want to save time in the kitchen investing in one of these tools is very necessary. For this recipe, I like using a Kitchenaid food processor. However, when I was just getting into cooking and living in a smaller apartment so I relied on the Magic Bullet. This product got the job done just as well.
These kitchen gadgets are so helpful not only for making this recipe but also for saving time in the kitchen. Below you can find more of the equipment used in this recipe.
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
How to Make Cashew Cream
- 2 cup raw cashews
- 6 cup boiling water
- 1/2 cup filtered water
- Place the cashews in a bowl and set a side.
- Boil 6 cups of filtered water.
- Pour the boiling water over the cashews until covered.
- Place a dishcloth over the bowl and allow them to soak for 4-6 hours or up to overnight.
- Drain the cashwes with a colander and rinse well with cold water.
- Place the cashews in the blender and add the filtered water.
- Blend until a cream like consistency.
- Add additional filtered water if needed.
- Place in a sealable container and refrigerate (3-4 days) or freeze (up to 6 months)
More Dips and Sauces
- Healthy Guacamole Recipe
- Spicy Mango Salsa (No Tomatoes)
- Chickpea Guacamole
- Cilantro Salsa with Lime (Gluten-Free)
The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. All website services, content, and products are shared for informational purposes only. The Radiant Root and Jnettk LLC cannot provide medical advice, diagnosis, or treatment. Consult your doctor or healthcare provider before making changes to your, diet, supplement regimen or lifestyle. Learn more in our disclaimer.