Cashew cream is a silky, dairy-free alternative to heavy cream that works beautifully in both savory and sweet dishes. Made with just raw cashews and water, it’s fast to prepare and incredibly versatile. Once you try it, you’ll rethink dairy-free cooking — it’s simple, delicious, and transforms everyday recipes.
The best cashew cream
Cashew cream is my top choice for replacing heavy cream in dairy-free recipes.
I use it in everything from soups to pasta sauces, salad dressings, condiments, and more. Its mild flavor and creamy texture make it the closest plant-based match to traditional cream I’ve found.
Raw cashews have a neutral taste that lets other ingredients shine, and when blended they create a luxuriously smooth texture — truly silky and rich. If you want a dairy-free option without sacrificing flavor or mouthfeel, cashew cream is a reliable solution.
Why you’ll love this recipe
It is:
👉🏼 Extremely simple — just 2 main ingredients. Basic cashew cream requires raw cashews and water. From there you can fold it into recipes in place of dairy or coconut milk, or season it into a standalone sauce. Below are ideas for variations you can try.
👉🏼 Versatile and convenient. It works anywhere you’d use heavy cream. Keep a jar in the fridge to streamline weeknight cooking.
👉🏼 Exceptionally creamy. When blended well, the texture is so convincing many won’t realize it’s dairy-free.
What can you make with cashew cream?
The uses are nearly endless. Anywhere you’d usually use heavy cream — soups, pasta sauces, pan sauces, dips, spreads, and dressings — cashew cream is an excellent substitute.
Below I list popular recipes that use cashew cream as a dairy-free swap so you can get started quickly.
Ingredient highlights
Raw cashews
Raw cashews are the foundation of cashew cream.
Because they’re soft and mild, raw cashews blend into a smooth, creamy base that closely mimics heavy cream. Avoid roasted cashews — they won’t blend into the same texture or neutral flavor.
How to make gloriously creamy cashew cream
All you need is raw cashews, water, and a blender. Once the cashews are softened, the recipe takes about five minutes to finish.
Step 1: Soak cashews
Place cashews in a heatproof bowl and cover with just-boiled water. Let them soak 15–30 minutes until pale and plump. For a gentler soak, leave them overnight in room-temperature water. Properly soaked cashews should look plumper and lighter in color.
Step 2: Drain and blend
Drain the soaked cashews and add them to a blender with 1/2 to 3/4 cup water, depending on the thickness you prefer. Blend on high, scraping down the sides as needed, until completely smooth. If needed, add an extra tablespoon of water at a time for easier blending.
Step 3: Store or use
Use cashew cream immediately or store it in a sealed container in the refrigerator for 4–5 days.
Thick vs thin cashew cream
Adjust the water to control consistency. About 1/2 cup water produces a thick cream similar to sour cream, while 3/4 cup yields a more pourable texture suitable for sauces and soups.
Photos illustrate the differences made by the water ratio.
These photos show cashew cream made with 3/4 cup of water.
How to fast track the soaking process
Pro tip: If you’re short on time, simmer soaked cashews in water on the stovetop for 5–10 minutes to soften them quickly. This shortcut produces a creamy result without the overnight soak.
Can you freeze cashew cream?
Yes. Store extra cashew cream in an airtight container in the freezer for up to two months. After thawing it may separate slightly — a quick re-blend restores its smooth texture.
Recipes on Nyssa’s Kitchen that use cashew cream instead of dairy
When possible I blend cashews directly into recipes to keep steps minimal, but you can also make a batch of cashew cream and use it across multiple dishes. As you get comfortable with cashew cream, it becomes easy to swap it into many of your favorite meals.
Dips, condiments, and sauces
- Mayo-less Dairy Free Ranch Dressing
- Dairy Free Sour Cream
- Creamy Cashew Queso
- 5-Ingredient Cashew Beet Dip
- French Onion Dip
- Dill Pickle Dip
- Smoked Salmon Dip
- Cashew Cream Queso Fundido with Ground Beef
- Make Ahead Gravy
Soups
- White Bean and Kale Soup
- Chicken and Cauliflower Rice Soup
- Shepherds Pie Soup
- White Chicken Chili
- Dairy Free Cream of Mushroom Soup
- Chicken and Vegetable Soup
- Dairy Free Zuppa Toscana
- Pumpkin Turkey Chili
- Dairy Free Corn Chowder
Pastas
- Exceptionally Delicious Cajun Shrimp Pasta
- Creamy Tomato Sausage Pasta
- Vodka Pasta Sauce
- Cajun Chicken Pasta
- Buffalo Chicken Pasta
- Dairy Free Fettuccine Alfredo
- Cashew Cream Mushroom and Kale Pasta
- Dairy Free Mushroom Stroganoff
- Chicken Sausage Pasta
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Seriously Easy 2-Ingredient Cashew Cream
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- Author: Nyssa Tanner
- Total Time: 35 minutes
- Yield: 1 1/2 cups
- Diet: Vegan
Description
Cashew cream is a luscious dairy-free option that replaces heavy cream in both sweet and savory dishes. Made with water and raw cashews, it’s quick to prepare and adaptable for vegan, Whole30-compatible, and paleo-friendly cooking.
Ingredients
- 1 cup raw cashews
- Hot water to soak
- 1/2 cup to 3/4 cup water, depending on desired thickness
Instructions
- Soak cashews. Cover cashews with just-boiled water in a heatproof bowl and soak 15–30 minutes until pale and plump. For a quicker method, simmer cashews in a small saucepan for 5–10 minutes. Overnight soaking in room-temperature water also works.
- Drain and blend. Drain cashews and combine with 1/2–3/4 cup water in a blender. Use 1/2 cup for a thicker texture similar to sour cream, and 3/4 cup for a pourable consistency. Blend on high, scraping down the sides, until fully smooth. Add water by tablespoons if needed to reach a silky texture.
- Store or use. Transfer to a sealed container and refrigerate for 4–5 days. Use as a substitute for heavy cream in soups, sauces, and dressings. Re-blend after thawing if frozen and separated.
Equipment
Fine mesh strainer
Set of measuring cups
High-speed blender
Notes
Store cashew cream refrigerated in a covered container for 4–5 days, or freeze up to two months. Re-blend if separation occurs after thawing. See the article above for suggested uses and flavor variations.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blender
- Cuisine: Dairy Free