Homemade cashew cream (rich & creamy dairy-free substitute) is the quiet workhorse of a vegetarian kitchen: one ingredient, some water, and a blender. Soaked raw cashews whip up silky and neutral, ready to finish soups, loosen sauces, or stand in for cream in desserts. A jar of this in the fridge makes half your cooking life easier.
Unlock the secret to incredibly rich and creamy dairy-free cooking with this simple homemade cashew cream recipe! Whether you’re whipping up a decadent vegan cheesecake, a tangy pasta sauce, or a dollop for your favorite soup, this versatile cream is a game-changer. It’s the ultimate plant-based substitute for heavy cream, sour cream, and cream cheese. This recipe makes a generous 3-cup batch that will elevate your meals all week long.
Ingredients
• (Yields 3 Cups)
• 2 cups / 280g (9.9 oz) raw cashews
• 8 cups (1920 ml) / 1.9L boiling water, for soaking
• ⅓ to ½ cup / 80-120ml (4.1 fl oz) cold water, for blending
Instructions
1. Place the raw cashews in a large, heatproof bowl and carefully cover them with the 8 cups (1920 ml) of boiling water.
2. Cover the bowl with a clean kitchen towel and let the cashews soak for 6 to 8 hours, or overnight, to soften completely.
3. Drain the cashews thoroughly and discard the soaking water. Transfer the softened cashews to a high-speed blender.
4. Add ⅓ cup of cold water to the blender. Blend on high for 3-5 minutes, scraping down the sides as needed, until the mixture is perfectly smooth and thick, resembling the consistency of sour cream. Add more water, a tablespoon at a time, if needed to reach your desired consistency.
Nutritional Information
• Nutrition Information
• (Per 2 tablespoon / 30 ml / 1 fl oz serving)
• Calories: 53
• Protein: 2 g
• Total Fat: 4 g
• Saturated Fat
• Carbohydrates: 3 g
• Cholesterol: 0 mg
• Sodium: 2 mg
• Fiber
• Sugar
Pro Tips
• For a quicker soak, cover the cashews with boiling water and let them sit for just 30 minutes. Drain and proceed with the recipe.
• A high-speed blender is key to achieving an ultra-smooth, silky texture without any graininess.
• Adjust the amount of blending water to control the thickness. Use less water for a firm, cheese-like consistency and more for a pourable cream sauce.
• Add a tablespoon of lemon juice or apple cider vinegar for a tangy flavor, perfect for mimicking sour cream or cream cheese.
FAQ
Q: Do I really need a high-speed blender for this recipe
A: A high-speed blender is highly recommended to achieve an ultra-smooth, silky texture. However, you can use a standard blender if you soak the cashews for the full 8 hours or even longer to ensure they are very soft. You may need to blend for a longer period and scrape the sides down more frequently.
Q: How long does homemade cashew cream last in the fridge
A: Store your cashew cream in an airtight container in the refrigerator for up to 5 days. It will thicken as it chills. You can also freeze it in an ice cube tray for longer storage and thaw individual portions as needed for your vegetarian recipes.
Q: Can I use a different nut besides cashews for this cream
A: Raw cashews are ideal for this recipe due to their mild flavor and high fat content, which creates a uniquely creamy and neutral base. While you could experiment with blanched almonds, the texture may be slightly grainier and the flavor will be different.
Q: What are the best vegetarian dishes to make with cashew cream
A: This cashew cream is incredibly versatile in vegetarian cooking. Use it to create rich and creamy pasta sauces like a vegan alfredo, add a decadent swirl to tomato soup, make a tangy base for dairy-free cheesecake, or use it as a substitute for sour cream on tacos and baked potatoes.
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Homemade Cashew Cream (Rich & Creamy Dairy-Free Substitute)
Ingredients
Method
- Place the raw cashews in a large, heatproof bowl and carefully cover them with the 8 cups (1920 ml) of boiling water.
- Cover the bowl with a clean kitchen towel and let the cashews soak for 6 to 8 hours, or overnight, to soften completely.
- Drain the cashews thoroughly and discard the soaking water.
- Transfer the softened cashews to a high-speed blender.
- Add ⅓ cup of cold water to the blender.
- Blend on high for 3-5 minutes, scraping down the sides as needed, until the mixture is perfectly smooth and thick, resembling the consistency of sour cream.
- Add more water, a tablespoon at a time, if needed to reach your desired consistency.
- Adjust the amount of blending water to control the thickness. Use less water for a firm, cheese-like consistency and more for a pourable cream sauce.
- Add a tablespoon of lemon juice or apple cider vinegar for a tangy flavor, perfect for mimicking sour cream or cream cheese.
