Easy Cashew Cream Recipe with Just Two Ingredients – Your Go-To Vegan Heavy Cream Substitute

Cashew cream is an essential staple for anyone looking to add rich, creamy texture to dishes without dairy. Made simply by blending raw cashews with water, this versatile vegan heavy cream substitute is perfect for soups, sauces, desserts, and even coffee creamer.

Whether you’re new to plant-based cooking or a seasoned vegan, this recipe will walk you through easy steps to achieve a smooth, luscious cream, plus handy tips to customize it for sweet or savory needs. Plus, you’ll discover unique ways to incorporate cashew cream into your meals every day.

Why cashew cream is a game-changer for your kitchen

Cashew cream offers a dairy-free alternative that’s creamy, adaptable, and easy to make at home, joining other plant-based staples like homemade vegan butter. Unlike canned coconut milk or specialty vegan creams, cashew cream has a mild, neutral flavor that doesn’t overpower dishes or impart coconut notes.

Using just two simple ingredients — raw cashews and water — you get a nutrient-dense base rich in healthy fats, protein, and minerals like magnesium and iron, as noted in nutritional guides from Healthline. It thickens beautifully and blends smoothly, making it ideal for replacing heavy cream in recipes whether you’re whipping up soups, sauces, or desserts.

What you need to make the best cashew cream

To make cashew cream, the essentials are raw cashews and water, but the details matter to get the best texture and flavor. Use raw (not roasted or salted) cashews to ensure a neutral creamy taste.

Filtered or bottled water at room temperature works well for blending and soaking. You can customize your cream with sweet or savory additions like maple syrup and vanilla or garlic and nutritional yeast.

Additionally, if you’re nut-free, soaked sunflower seeds make an excellent substitute with a slightly different flavor and texture, which is also a great base for recipes like a creamy, nut-free vegan cheesecake.

Soaking cashews — quick soak vs. overnight soak

Soaking cashews softens them for blending, which affects the cream’s texture. A quick soak involves pouring boiling water over the nuts and letting them sit for 5 to 15 minutes.

This method is fast and works well if you have a high-powered blender like a Vitamix, which can break down the nuts thoroughly. Alternatively, an overnight soak (8-12 hours) in cold water is ideal for softer, creamier results, especially if you’re using a standard blender or food processor.

Overnight soaking also reduces phytic acid, potentially improving nutrient absorption, according to research in the Nutrients journal.

Step-by-step to silky smooth cashew cream

1. Soak the cashews: Soak in boiling water for 5-15 minutes or overnight in cold water depending on your time and blender.
2. Drain and rinse: Drain and rinse the cashews thoroughly to remove soaking water.
3. Blend: Add the cashews to a high-powered blender with 1 cup of fresh water. Blend on high until completely smooth and creamy, about 1-2 minutes.
4. Flavor (Sweet): For sweet cashew cream, add 3 tablespoons maple syrup and 2 teaspoons vanilla extract, then blend briefly.
5. Flavor (Savory): For savory cashew cream, add ¾ teaspoon salt, 1-2 garlic cloves, 1-2 teaspoons hot sauce (optional), and ¼ cup nutritional yeast if desired. Blend again until smooth.
6. Adjust and serve: Adjust thickness as needed by adding extra water for a thinner consistency or less for thicker cream. Serve immediately or store sealed in the refrigerator for up to one week.

Tips for getting the creamiest cashew cream every time

• Always use raw, unsalted cashews for the purest flavor and smoothest texture.
• Blend for at least one minute on high speed with a powerful blender to break down nuts thoroughly.
• If using a food processor or regular blender, soak cashews overnight to soften them fully.
• Scrape down the sides of the blender pitcher between blends to ensure even texture.
• Add water gradually when blending to control cream thickness based on your intended use.
• For ultra-thick cream like a sour cream substitute, use less water or strain the cream through cheesecloth.
• Store cashew cream in airtight glass containers to maintain freshness and texture.

How to customize your cashew cream with sweet and savory flavors

Cashew cream’s neutral base makes it easy to tailor for many recipes:

Sweet options:

• Add maple syrup and vanilla for coffee creamers or desserts.
• Spice it up with cinnamon, nutmeg, or cardamom for warm, cozy flavors.
• Use it as a dip for fresh berries or a topping for fruit salads and vegan puddings.

Savory options:

• Blend in minced garlic, salt, lemon juice, hot sauce, or nutritional yeast for cheesy, tangy dips and sauces.
• This makes a perfect vegan sour cream alternative or a creamy grain bowl drizzle.
• You can even spice it as a spread for wraps and sandwiches.

Creative ways to use cashew cream in your cooking

Cashew cream is incredibly versatile. Try these ideas to make it part of your regular cooking:

• Swap it for heavy cream or coconut milk in soups like butternut squash, curry, and red lentil dal.
• Stir it into pasta sauces or vegan mac and cheese for extra richness.
• Dollop savory cream on baked potatoes, vegan nachos, or grain bowls.
• Use it as a base for creamy dressings like vegan ranch or Caesar.
• Add sweet cashew cream to coffee, iced lattes, or as a fruit dip, or use it as a topping for fudgy coconut oil brownies.
• Incorporate it into vegan sour cream enchiladas or creamy mushroom stroganoff.
• Freeze leftovers in ice cube trays for convenient cream portions later.

How to store cashew cream for freshness and convenience

Store your cashew cream in an airtight glass jar in the fridge for 5-7 days. Give it a good stir before using as it may separate slightly.

For longer storage, freeze cashew cream in portions (ice cube trays work great) for up to 3 months. Thaw in the fridge overnight and whisk or blend again to restore smooth texture before use.

Avoid storing in plastic as it can absorb odors and affect the cream’s flavor.

Troubleshooting common issues and pro tips

• Gritty Texture: Usually due to insufficient soaking or a low-powered blender. Soak overnight if using a standard blender or run a high-powered blender longer.
• Too Thin: Add less water initially and blend longer. You can also add soaked rolled oats or soaked white beans to thicken.
• Too Thick: Add water a tablespoon at a time to reach your desired consistency.
• Separation: Stir or re-blend before use; store in glass jars to prevent flavor transfer.
• No High-Powered Blender? Boil cashews for 10 minutes and soak for 15 minutes, then strain the blend through a fine-mesh sieve or cheesecloth to remove grit.

Pro Tip: Experiment with adding different spices and herbs to customize your cream for specific recipes.

Frequently asked questions about cashew cream

Can I make cashew cream without a high-powered blender?

Yes, soaking cashews overnight softens them enough for a regular blender or food processor, but blending may take longer to achieve smoothness.

Can I use other nuts or seeds?

Raw slivered almonds or soaked sunflower seeds work well as substitutes with slight flavor and texture differences.

How long does cashew cream keep?

Refrigerated, it lasts up to one week stored in an airtight container. Frozen, it lasts up to three months.

Can I whip cashew cream like dairy cream?

Cashew cream is rich and creamy but doesn’t whip into peaks like dairy heavy cream.

How much cashew cream does this recipe yield?

About 2 cups, which can generally replace 1 cup of heavy cream in recipes, depending on desired thickness.

Conclusion

With just two simple ingredients and a few minutes, you can make creamy, delicious cashew cream at home that’s perfect for a wide range of dairy-free dishes. Customize it sweet or savory, store it easily, and use it to elevate everything from soups to desserts.

Keep this recipe in your kitchen arsenal for an all-purpose vegan heavy cream substitute that’s healthier, fresher, and endlessly versatile.