This easy vegan cashew cream recipe is rich, velvety, and completely dairy-free, making it a delicious plant-based substitute for sour cream or heavy cream.
With a classic, neutral flavor, this versatile cream is easy to customize for sweet or savory dishes, from creamy pasta sauces and soups to desserts.
Ever since I started plant-based cooking, vegan cashew cream has been one of my kitchen staples, and I always keep raw cashews in my pantry so I can make it whenever I need it. I also use them to make cashew milk, cashew sour cream, ranch dressing, and cashew aioli, so they never go to waste! This classic cashew cream has a mild, nutty flavor that's fairly neutral, with a rich, velvety texture that makes it easy to use in all kinds of recipes.
I make it with just four simple ingredients: raw cashews, lemon juice, water, and salt. Depending on what I'm making, I love to customize it with garlic, onion powder, nutritional yeast, or spices for savory dishes, or maple syrup, agave, cinnamon, or vanilla for a sweet twist.
It takes just minutes to make, and I love having this homemade alternative to heavy cream, sour cream, crème fraîche, and cream cheese ready whenever a recipe calls for something creamy.
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🍋Ingredients
- Raw cashews: Use unsalted, unroasted cashews for a neutral flavor and creamy texture.
- Lemon juice: Adds fresh, tangy flavor.
- Sea salt: Enhances the flavor.
- Water: Helps blend everything into a smooth, silky cream.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥄How To Make Vegan Cashew Cream
Soak the cashews: Cover the raw cashews with hot water and soak for 15-20 minutes until softened. Drain and rinse well.
Combine the ingredients: Add the soaked cashews, lemon juice, salt, and fresh water to a high-speed blender.
Blend: Blend for 1-2 minutes, scraping down the sides if needed, until the cream is silky and lump-free. Add a little more water for a thinner cream or keep it thick for dips and spreads.
📋Variations
- Garlic twist: Blend in a small garlic clove for a bold, savory flavor that pairs beautifully with pasta and roasted veggies.
- Fresh herb blend: Add fresh dill, parsley, or chives for a fresh, vibrant dip or sauce.
- Ranch-style: Mix in garlic powder, onion powder, dried dill, and parsley, then add water until you reach your preferred dressing consistency.
- Cheesy flavor: Stir in 1-2 tablespoons of nutritional yeast for a delicious savory, cheese-like taste.
- Sweet version: Add maple syrup or agave, vanilla extract, and a pinch of cinnamon for a lovely topping for pancakes, fresh fruit, and desserts.
- Smoky & Spiced: Try smoked paprika, cumin, or your favorite spice blend to give savory dishes an extra flavor boost.
💡Marinela's Tips
- Use raw, not roasted cashews: Choose unsalted, unroasted cashews for the best results. Roasted cashews have a stronger, toastier flavor that can change the taste of the cream and make it less neutral.
- Soak before blending: Soak cashews in freshly boiled water for 15-20 minutes or in cold water for a few hours to help them blend into a smooth, creamy texture.
- Use a high-speed blender: This helps create a silky, lump-free texture. If your blender isn't very powerful, blend a little longer.
❓Frequently Asked Questions (FAQ's)
Yes! A regular blender can work, but you may need to blend for longer and scrape down the sides a few times. Soaking the cashews until soft will also help you achieve a smoother texture.
Store it in an airtight container in the refrigerator and use it within 3-4 days.
Yes, you can freeze it in a freezer-safe container for up to 2 months. The texture may change slightly after thawing, so stir or blend it again until smooth before using.
📖 Recipe
Vegan Cashew Cream Recipe
Equipment
- High-spreed blender
Ingredients
- 1 cup raw cashews
- ½ cup fresh water
- 1 tablespoon freshly squeezed lemon juice
- ¾ teaspoon sea salt
Instructions
- Cover the cashews with freshly boiled water and soak for 15-20 minutes, or soak in cold water for a few hours. Drain and rinse well.
- Place the softened cashews, lemon juice, salt, and fresh water in a blender.
- Blend until completely smooth, scraping down the sides if necessary.
Notes
- Use raw cashews: Avoid roasted or salted cashews, as their stronger flavor can affect the neutral taste of the finished cream.
- Soak for the best texture: Softened cashews blend more easily into a silky, lump-free cream.
- Adjust the consistency: Use less water for thick dips and spreads or more water for sauces and dressings.
- Customize the flavor: Add garlic, herbs, onion powder, or nutritional yeast for savory dishes. For sweet recipes, try maple syrup, vanilla, or cinnamon.
- Storage: Keep in an airtight container in the refrigerator for 3-4 days.
Nutrition
🧀More Homemade Vegan Staples
🥣More Vegan Recipes With Cashews
- Plant-based queso dip
- Cashew cheese sauce
- Dairy-free burrata cheese
- Cashew butter (no oil)
- Vegan Alfredo sauce with cashews
If you try this vegan cashew cream, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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