Cashew cream quickly became one of my favorite dairy-free alternatives when I decided to eliminate cow’s milk and other dairy products from my diet. During that time, I really missed creamy sauces, sour cream, and rich textures—until I discovered the versatility of cashews.
I was amazed to learn that cashews aren’t just a healthy snack—they’re the base for so many delicious plant-based recipes. From homemade cashew milk and creamy pasta sauces to dairy-free mayo, garlic sauce, and even vegan sour cream, cashews can do it all.
Ingredients for Cashew Cream
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1 cup raw cashews (unsalted)
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¾ to 1 cup water
Optional add-ins (depending on how you plan to use it):
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Pinch of salt (for savory dishes)
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1 Tbsp lemon juice (for tang)
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1 tsp maple syrup or vanilla (for sweet versions)
How to Make Cashew Cream
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Soak the cashews:
Place cashews in a bowl and cover with water. Let them soak for at least 4 hours or overnight. (Short on time? Soak them in hot water for 30 minutes.) -
Drain & rinse:
After soaking, drain the cashews and rinse them under cool water. -
Blend until creamy:
Add cashews and fresh water (start with ¾ cup) to a high-speed blender. Blend until completely smooth. Scrape down the sides if needed. -
Adjust texture:
Want it thinner? Add a bit more water. Want it richer? Keep it thick!
Why You’ll Love Cashew Cream
✅ Dairy-free & vegan
✅ Customizable – make it thick or thin, savory or sweet
✅ Whole food-based – no fillers or mystery ingredients
✅ Perfect for meal prep – lasts up to 5 days in the fridge
Ways to Use Cashew Cream
My favorite way is to make a garlic sauce with dried dill and enjoy it with air-fried potato wedges. Just simply take 2 Tbsp of cashew cream, add 1 small clove of pressed garlic, add a pinch of dried dill, and voila! A healthy version of garlic sauce is ready.
For Savory Dishes:
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Stir into soups or stews to add body
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Use as a base for creamy pasta sauces or risottos
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Drizzle over roasted veggies or grain bowls
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Make dairy-free salad dressings or dips
For Sweet Dishes:
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Sweeten with maple syrup and swirl over pancakes
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Use in vegan cheesecakes, parfaits, or chia puddings
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Blend into smoothies for extra creaminess
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Add to your coffee as a plant-based creamer
Try the Cashew Cream with my recipes
Chili sin Carne in Minutes: Instant Pot Recipe
Easy Pumpkin Stew with Kidney Beans
Wrap Recipe with Beans & Bell Peppers
Easy Roasted Potatoes with Cauliflower
Creamy Cashew Cream
Equipment
- 1 High speed blender
Ingredients
- 1 cup raw cashew nuts 120 g
- 1 Tbsp lemon juice
- 1/2 cup of filtered water (Add up to 1 cup of water if you prefer a thinner consistency)
- Pinch of sea salt
Instructions
- Soak the cashew in water for 2 hours. If you have a high-speed blender such as a Vitamix you can omit this stage.
- Add lemon juice, salt, and water and blend on high speed until smooth and creamy.
Notes
- Cashew cream thickens over time, so when serving, you can dilute it with a little water.
- Feel free to add more lemon juice to your taste preferences. I sometimes add 1 and 1/2 Tbsp instead of 1 Tbsp.
- I do recommend soaking nuts before using them in the recipe. Please read the blog post above for more information.