Learn how to make cashew cream with just three simple ingredients—cashews, water, and salt. It’s one of the most versatile dairy-free substitutes you can have in your kitchen. Whether you need a creamy topping for soups, a rich base for pasta sauces, or an alternative to sour cream, cashew cream does it all.
To soak or not? If you have a high-speed blender, you can get away with skipping in a pinch. If you’re short on time, microwave the cashews for just 3 minutes to soften them quickly.
Ingredients You Need
- Kosher Salt: Just a pinch enhances the natural flavors and balances the cream.
- Raw Cashews: Be sure to use raw, unsalted cashews for a neutral flavor. Roasted cashews won’t blend as smoothly and will have a stronger nutty taste.
- Water: Essential for blending. Start with ½ cup, then add more for a thinner consistency.
How to Make Cashew Cream
Step 1. Soften the Cashews – Place raw cashews in a bowl and cover with water. Microwave on high for 3 minutes, then drain and rinse under cold water. (See other soaking methods below.)
Step 2. Blend Until Smooth – Add the softened cashews to a high-speed blender or food processor with ½ cup of fresh water and a pinch of salt. Blend on high for 2-3 minutes until completely smooth.
Do I Have to Soak the Cashews?
Soaking cashews softens them, yielding an extra creamy texture. However, if you have a really strong blender, like a Vitamix, you can get away with skipping soaking in a pinch. However, I still recommend using my quick soak option for best results.
- Very Fast Soak: Put cashews in a microwave safe bowl and cover with water. Microwave on high for 3 minutes, drain, and rinse under cold water to cool them down.
- Quick Soak: Pour boiling water over cashews and soak for 30 minutes.
- Overnight Soak: Let cashews sit in room-temperature water for 4-8 hours (best for extra creamy texture).
Cashew Cream Variations
- Cashew Sour Cream – Add 1 tablespoon lemon juice and ½ teaspoon apple cider vinegar for a tangy, sour cream-style version.
- Cheesy Cashew Sauce – Blend in 2 tablespoons nutritional yeast for a creamy, dairy-free cashew queso.
- Spicy Cashew Sauce – Add ½ teaspoon smoked paprika and cayenne for a zesty, spicy kick!
- Sweet Vanilla Cream – Blend with maple syrup and vanilla extract for a dessert-friendly version.
Different Ways to Use Cashew Cream
It’s versatile enough to use in sweet and savory recipes:
- Sour Cream Substitute – Add lemon juice for tanginess and drizzle over tacos, air fryer baked potatoes, ground turkey enchiladas, or sweet potato chili.
- Creamy Pasta Sauce – try as a vegan alfredo sauce or creamy pastas like steak pasta, cajun sausage pasta, or creamy chicken and gnocchi.
- Soup Thickener – Stir into tomato soup, butternut squash soup, or chowders for a silky finish. I use it as a substitute for heavy cream in creamy tortilla soup, chicken gnocchi soup, marry me chicken soup, and chicken florentine soup.
- Creamy salad dressing – Blend with lemon juice, olive oil, garlic, and herbs for a creamy dressing like vegan Caesar or ranch dressing.
- Smoothies & Overnight Oats – Stir into smoothies, carrot cake overnight oats, or chia pudding for added creaminess.
- Coffee Topping: make your own pumpkin cream cold brew with cashew cream.
More Sauces and Spreads
Cashew Cream
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Ingredients
- 1 cup raw unsalted cashews
- 1/2 cup water
- Pinch of kosher salt
Instructions
- Place the cashews in a large bowl and add enough water to cover them. Microwave on high for 3 minutes. Carefully drain the hot water from the cashews in a collonder. Run the cashews under cold water to cool them down. Alternately, soak them overnight or cover them with boiling water for 30 minutes.1 cup raw unsalted cashews
- Transfer the cashews to a high-speed blender, like a Vitamix, or food processor. Add 1/2 cup of fresh water and a pinch of salt.Pinch of kosher salt, 1/2 cup water
- Blend on high for 2-3 full minutes, until all of the cashews are broken down and the mixture is really smooth. Add up to 1/2 cup more water as needed to reach your desired consistency. You may need to blend it longer depending on the strength of your blender.
- Use immediately or store in an airtight container in the fridge for up to one week.
Notes
Equipment
- High speed blender or food processor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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I recently found out I have a sensitivity to dairy and have been looking for a good substitute for my coffee creamer and this was delicious! Thank you for this recipe!