No-Cook Cashew Cream

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Looking for a no-fuss, dairy-free alternative to heavy cream? This no-cook cashew cream recipe is rich, creamy, and made with just two ingredients. It’s 100% vegan and requires zero cooking. Drizzle it over air fryer red potatoes, stir it into vegetable spaghetti, or use it as a base for your favorite sauces.

This vegan cashew cream is simple and versatile—similar to the base in my dairy-free mac and cheese. It all starts with soaked, raw cashews. Once blended, they turn into a dreamy cream that’s perfect for savory or sweet recipes.

Customize it with whatever you’ve got: garlic, onion powder, nutritional yeast, or even a splash of lemon juice for tang. Whether you’re going for creamy pesto gnocchi or dairy-free sour cream, this is the base you’ll keep coming back to.

Jump to:

What is Cashew Cream?
Where Can You Buy Cashew Cream
Why You’ll Love This
Ingredients & Substitutions
How to make Cashew Cream
What to Eat With Cashew Cream
How to Store Cashew Cream
Recipe Tips
More Creamy Recipes to Try
Cashew Cream FAQs
No-Cook Cashew Cream

What is Cashew Cream?

Cashew cream is a rich, dairy-free sauce made by blending soaked raw cashews with water or broth. Once blended, the cashews turn ultra-smooth and silky, creating a neutral-tasting base that can be flavored however you’d like.

It’s often used in vegan cooking as a substitute for heavy cream, sour cream, or even cheese sauce. The consistency is easy to control—just add more liquid to thin it out or less to keep it thick.

It’s naturally creamy, mildly nutty, and extremely easy to make. Whether sweet or savory, this one’s a staple in a plant-based kitchen.

Where Can You Buy Cashew Cream

If you don’t feel like making it from scratch, you can absolutely find cashew cream at a few stores. Just note that store-bought versions often include extra ingredients like oils or preservatives.

Here are a few spots to check:

Whole Foods: often in the refrigerated or vegan specialty section
Trader Joe’s: occasionally carries seasonal or limited plant-based cream sauces
Sprouts: usually stocks dairy-free alternatives in both dry and cold sections
Amazon: offers shelf-stable brands you can buy in bulk
Local health food stores: especially those with a vegan or raw foods section

Why You’ll Love This

Raw cashews soaked in water in a small bowl.

Just Two Ingredients. All you need are raw cashews and broth (or water).
Super Versatile. Use it as a base for sauces, dips, spreads, or even soups.
Dairy-Free & Vegan. 100% plant-based with no hidden ingredients.

Ingredients & Substitutions

Raw Cashews: Go for raw and unsalted. Roasted cashews will change the flavor and make blending difficult.
Broth or Water: Use veggie broth for more flavor, or plain water for a neutral base.
Salt: Just enough to season. Start small and adjust to taste.

Optional add-ins include nutritional yeast, lemon juice, garlic, onion powder, or herbs.

How to make Cashew Cream

Soak: Place cashews in a container, cover with water, and refrigerate overnight (or boil for 15 minutes for a quick soak).
Blend: Drain and rinse cashews. Add to a blender with broth.
Serve: Blend on high until smooth and creamy, about 1–2 minutes.

What to Eat With Cashew Cream

The beauty of cashew cream is how easily it fits into so many recipes. Use it anywhere you’d normally go for a heavy cream, white sauce, or creamy base.

Spoon it over baked potatoes, mix it into your pasta dishes, or turn it into a cheesy sauce for vegan mac and cheese.

Add some lemon juice and vinegar for a quick dairy-free sour cream, or blend with garlic and nutritional yeast for a plant-based Alfredo. It’s even great in wraps, bowls, or veggie casseroles. One batch, endless ways to enjoy it.

How to Store Cashew Cream

Store your cashew cream in an airtight container in the fridge for up to 5 days. It will thicken slightly as it chills, so give it a good stir before using.

For longer storage, freeze in small portions (ice cube trays work great). Just thaw in the fridge overnight or blend again to refresh the texture.

Recipe Tips

Use a high-powered blender. This is key for a super smooth finish. Blend for 2-3 minutes to fully break down the cashews.
Soak or boil the cashews. Not sure how long to soak cashews for cashew cream? Aim for at least 2 hours, or soak overnight in the fridge. Alternatively, boil for 10–15 minutes for a quick shortcut.
Adjust the consistency. Want it thinner? Add more broth or water. Want it thicker? Use less liquid during blending.

More Creamy Recipes to Try

Cashew Cream FAQs

What is cashew cream used for?

Cashew cream is used as a dairy-free substitute in sauces, soups, dips, dressings, and desserts. It can replace heavy cream, sour cream, or cheese sauce in vegan recipes.

Is cashew cream healthier than dairy cream?

Yes, cashew cream is generally lower in saturated fat and cholesterol than dairy cream, and it contains heart-healthy fats, fiber, and minerals. It's a good option for those following a plant-based or lower-fat diet.

Can I use cashew cream instead of coconut milk?

Yes, cashew cream can be used in place of coconut milk for a creamy texture without the coconut flavor. Just keep in mind it’s thicker, so you may need to thin it with water or broth.

Does cashew cream taste like cream?

Cashew cream has a mild, slightly nutty flavor and a creamy texture similar to dairy cream. Its neutral taste makes it easy to season and adapt to both savory and sweet dishes.

How long does cashew cream last in the refrigerator?

Cashew cream lasts about 4 to 5 days in the refrigerator when stored in an airtight container. Stir before using, as it may thicken over time.

Did you try out this cashew cream sauce? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!