Creamy, rich, and incredibly easy to make—this cashew cream is the perfect dairy-free alternative. I’ve fine-tuned the fat balance for a silky texture without overloading on calories. It’s way better than store-bought and works in everything from pasta to desserts!
😋 Why You’ll love this recipe!
- Super quick to make – Just soak, blend, and you’re done!
- Healthier than store-bought – No unnecessary additives, just simple, wholesome ingredients.
- Versatile – Works in any recipe that calls for cream, whether sweet or savoury.
📝 Ingredient notes
140g cashews – Use good-quality cashews, as they’re the base of the flavor. Raw and unsalted work best.
250g water – This gives a balanced, creamy consistency, but you can adjust the amount for a thinner or thicker texture.
40g sunflower oil – Works with the cashews to bring the fat content to ~24.2%, similar to a standard non-vegan cream. This ensures a rich, velvety mouthfeel. It’s also a great source of Vitamin E.
1 tsp lactic acid – Gives a subtle tang, making it taste more like dairy cream.
¼ tsp salt – Just enough to enhance the flavors.
1 tbsp nutritional yeast – Adds a hint of umami and depth without being overpowering.
🥣 How to make cashew cream
- Soften the cashews – Soak them in boiled water for about 15 minutes until they soften. If you don’t have a high-powered blender, you can boil them for 15–20 minutes instead. This helps a weaker blender break them down more easily. That said, a high-powered blender (like my Vitamix) really is the best tool for the job.
- Blend everything together – Once the cashews are soft, drain them and toss all the ingredients into the blender. Blend on high until the mixture is super, super smooth. If it’s too thick for your liking, just add a little extra water until you get the perfect consistency.
🍽️ How to use this cashew cream
This cashew cream is incredibly versatile and can be used in all sorts of dishes. Here are some great ways to use it:
- Pasta sauces – Perfect for creamy dishes like a Creamy Mushroom Pasta (recipe coming soon!).
- Soups – Stir it into Cauliflower Potato Leek Soup or Curried Butternut Squash Soup for extra richness.
- Mashed potatoes – Swap out traditional cream for a velvety, dairy-free mash.
- Desserts – Works in sweet recipes too! Try it in vegan cheesecakes or as a topping for fruit.
🤔 Frequently asked questions
How long does cashew cream last?
It keeps for up to 5 days in the fridge in an airtight container. It fits perfectly into a 500ml mason jar for easy storage.
Can I make this without oil?
Technically, yes, but the texture won’t be as rich. The oil helps mimic the fat content of dairy cream, so skipping it will make the cream less silky.
What can I use instead of lactic acid?
A small squeeze of lemon juice or apple cider vinegar can work, but lactic acid gives the most accurate dairy-like tang.
Do I really need to soak the cashews?
Yes! Even with a high-powered blender, soaking for at least 10 minutes in hot water helps ensure the smoothest, creamiest result. If your blender isn’t super strong, boiling the cashews for 15–20 minutes is even better.
Does this work in sweet recipes?
Yes! Just leave out the salt if you’re using it for desserts. It’s great in vegan cheesecakes, creamy frostings, or even stirred into coffee.
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The Best Homemade Cashew Cream (Super Creamy & Easy!)
Equipment
Ingredients
- 140 g cashews
- 250 g water
- 40 g sunflower oil
- 1 Tsp Lactic acid
- 1/4 Tsp Salt
- 1 Tbsp Nutritional Yeast
Instructions
- Blend – Drain the cashews and add all ingredients to a blender.
- Blend until smooth – Blend on high until the mixture is completely silky.
- Adjust consistency – If it’s too thick, add a little more water until you reach your desired texture.