
Cashew Cream
Learn how to make creamy, versatile cashew cream with just two ingredients—cashews and water. This simple recipe is the ultimate dairy free substitute, perfect for everything from pasta sauces to desserts. It’s easy to make and can be used in so many ways!

cashew cream – your new dairy free bestie
If you’re living that dairy-free life (or just want to dip your toes into it), cashew cream is about to become your BFF in the kitchen. This simple cashew cream recipe is the perfect dairy free substitute for everything from pasta sauces to desserts. It’s creamy, versatile, and super easy to make. The best part? You only need two ingredients!
More dairy free basics: scrambled eggs without milk / vegan buttermilk substitute / dairy free mac and cheese / dairy free chocolate chip cookies
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Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Cashews – Make sure they’re raw. Roasted cashews will work, but you’ll want to make sure they’re unsalted. If you can’t use cashews, blanched almonds would work, too!
- Water – For soaking and blending. That’s it!
Recipe tips + variations:
- If you don’t have time to soak your cashews overnight, you can boil the cashews for about 10 minutes to speed up the soaking process.
- To make your cream sweet, add 2 – 3 tablespoons of maple syrup or other liquid sweetener. If you want to use sugar, I recommend adding it when blending to ensure the smoothest texture.
- To make this sauce cheesy, add 1 tablespoon nutritional yeast, a pinch of salt and a splash of lemon juice (about 1 teaspoon or less).
- Don’t have cashews? If you don’t have cashews on hand, you can easily make this recipe with blanched almonds!

My favorite ways to use cashew cream:
More dairy free favorites: dairy free cheesecake / dairy free potato soup / dairy free biscuits / dairy free birthday cake

Ingredients
- 1 cup raw cashews
- 1 1/2 cups water
Instructions
- Soak the cashews. Place your cashews in a mason jar or other air tight container and cover with water – adding more if needed. Cover and allow the cashews to soak overnight.Quick soak alternative: Place cashews in a mason jar and cover with boiling water. Allow the cashews to soak for at least 1 hour, or until cooled.
- Blend the cashew cream. Drain the cashews, reserving about 1 cup of the water. Place the reserved water and soaked cashews in a high speed blender and blend until smooth.
- Storage tips. Transfer the cashew cream to a mason jar or airtight container and store for up to 1 week in the fridge or freeze for up to 3 months. If the cream separates after thawing, you can re-blend it to restore its consistency.
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