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The Best Homemade Cashew Cream (Super Creamy & Easy!)

This silky, dairy-free cashew cream is the perfect alternative to traditional cream—rich, smooth, and totally homemade. With just a handful of simple ingredients, it’s healthier than store-bought and works in everything from pasta sauces to soups and even desserts! Ready in minutes and ridiculously versatile.
Servings 4
Prep Time 15 minutes

Equipment

Ingredients

Instructions

  • Soften the cashews – Soak in boiled water for 15 minutes until softened. If using a weaker blender, boil for 15–20 minutes instead.
  • 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.

Notes

  • A high-powered blender(like a Vitamix) gives the smoothest result.
  • The fat content is ~24.2%, similar to a standard non-vegan cream.
  • Store in the fridge for up to 5 days or freeze in portions for longer storage.
Calories: 289kcal
Course: Componant
Cuisine: American, European, Mediterranean
Season: Any

Nutrition

Calories: 289kcal | Carbohydrates: 11g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 155mg | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 2mg
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