Looking for a creamy, plant-based alternative to coconut milk or dairy cream? This cashew cream recipe is thick, smooth, and incredibly versatile.
It works beautifully in pasta dishes, Indian-inspired recipes, or wherever you need a rich, non-dairy base. The method is similar to how we make our vegan mac and cheese: simple, fast, and flavorful.
This sauce starts with just two ingredients: soaked raw cashews and your choice of water or broth. Once blended, it transforms into a luscious cream you can drizzle over baked potatoes, mix into pasta, or swirl into soups and stews. It’s also a great alternative when you want to avoid coconut-based creams or need something that pairs well with savory or spicy flavors.
Keep a batch of this vegan cashew cream on hand and you’ll always have a creamy base for sauces, dips, or soups. Whether you’re making a rich curry or a dairy-free Alfredo, this is a kitchen staple you’ll come back to again and again.
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What is Cashew Cream?
Cashew cream is a smooth, dairy-free sauce made by blending soaked cashews with water until silky. It's often used as a vegan alternative to heavy cream, sour cream, or cheese sauces in both sweet and savory dishes.
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.
Why You’ll Love This
- Just two ingredients. All you need are raw cashews and broth or water to create this easy, no-cook cream. No oils, no thickeners, just whole-food simplicity.
- It’s extremely versatile. Use it in creamy pastas, drizzle it over roasted vegetables, or turn it into a tangy dressing with lemon and herbs. You can even transform it into a garlic cream sauce or dairy-free sour cream.
- It’s fully plant-based. This vegan cashew cream is completely dairy-free and free from added preservatives. It's made from scratch using whole ingredients.
Ingredients & Substitutions
- Raw cashews: Stick to raw and unsalted cashews for a neutral flavor and smooth texture. Roasted cashews won’t blend as easily and can overpower the final result.
- Broth or water: Veggie broth adds more depth, especially in savory dishes. Water works fine for a blank canvas you can season however you like.
- Salt: Add a small pinch to bring out the natural nuttiness of the cashews. You can always adjust after tasting
- Optional add-ins: Try nutritional yeast for a cheesy flavor, lemon juice for tang, or garlic and onion powder for savory blends. You can also experiment with fresh herbs or spices depending on the recipe you’re building.
How to Make Cashew Cream
- Soak the cashews. Place raw cashews in a container and cover with water. Soak overnight in the fridge, or boil for 10 to 15 minutes for a quick soak.
- Blend until smooth. Drain the cashews and rinse well. Add to a blender along with broth or water and blend on high until creamy and smooth.
- Taste and adjust. Add salt to taste and adjust thickness by blending in more liquid if needed. Serve immediately or store for later use.
Tips for the Best Cashew Cream
- Use a powerful blender to get a silky, lump-free finish. Even with soaking, raw cashews need high speed to break down fully.
- If you're short on time, boil your cashews for a quick soak. It softens them fast and still gives you a smooth cream.
- Adjust the thickness depending on how you plan to use it. Add more broth or water for a pourable sauce, or less for dips and spreads.
What to Eat With Cashew Cream
There’s no end to how you can use cashew cream in everyday meals. Stir it into pasta, add it to curries, or use it in grain bowls. It works great in casseroles, as a topping for baked potatoes, or as a creamy base for sauces.
You can also turn it into sour cream by adding lemon juice and vinegar, or make it into a cheesy spread with garlic and nutritional yeast. I’ve even added it to soups to bring out a creamier texture without any dairy.
How to Store Cashew Cream
Store your cashew cream in a sealed jar or airtight container in the refrigerator for up to 5 days. It will thicken as it chills, so give it a stir before using.
If you want to keep it longer, freeze it in small portions using an ice cube tray. Thaw overnight in the fridge or toss it back in the blender to revive the texture.
More Recipes with Cashews
Did you try out this cashew cream recipe? 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!
Cashew Cream FAQs
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.
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.
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.
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.
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!
Vegan Cashew Cream (Only 2 Ingredients)
Ingredients
- 2 cups raw cashews
- 1 cup broth or water
- Salt to taste
Instructions
- Place cashews in a container and fill with enough water to cover. Cover with a lid and soak overnight, stored in the fridge. Or, boil for 15 minutes.
- Drain water from cashews and rinse. Add cashews and broth to a blender. Blend on high speed until smooth - for a few minutes.
Notes
- This cashew cream sauce works as a great cream base. Feel free to add any herbs, spices, and more salt to create the flavor you want. This includes pesto, garlic butter sauce, or chipotle peppers.
- Be sure to use raw cashews. Roasted or salted cashews can impact the flavor and texture of your sauce.
- For a softer and thinner texture, simply add more broth or water to the blend. Or, if you want a thicker sauce, use less broth or water.
Vegan Nut-Free Pesto
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