How to Make Cashew Cream

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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

Cashew Cream in a Bowl | How to make cashew cream | The Radiant Root

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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.

Cashew Cream in a white bowl The Radiant Root

How to Make Cashew Cream

Print Recipe
An easy way to make your own cashew cream. Use this dairy-free substitute in soups, snacks, desserts or just eat it out of the container
Course Appetizer, Breakfast, Dessert, topping
Cuisine dairy-free, gluten-free, vegan, vegetarian
Keyword cashew cream, dairy-free, gluten-free, vegan, vegetarian
Prep Time 10 mins
Total Time 10 mins
Servings 16 2 tbsp
Calories 77


  • 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)


The cashew cream should last in the refrigerator for about 3 to 4 days. It can also be frozen for up to 6 months. If you find your frozen cashew cream is lumpy once thawed you can blend it to smooth out the lumps. 

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