Delicious, creamy, rich and decadent with a mild, slightly sweet flavor. You will immediately fall in love with this homemade cashew cream! It takes just 5 minutes to make (plus soaking) and calls for only 4 ingredients.
When I need to use cream in a recipe, I typically go with oat or low fat soy packaged options. They are good enough plus they’re very convenient because of how shelf stable they are. But they have their downsides. You have probably discovered yourself many of these cream alternatives have a rather long ingredient list which often contains fairly controversial carrageenan and many times also sugar.
Also, if you like to enjoy cream on it’s own or in dishes where it really stands out (fresh fruit with cream anyone?), the boxed stuff hardly offers the exquisite taste you’re looking for. It’s OK but not great. Coconut cream can be a great alternative here (either buy a can of the cream or scrape the thick top part of chilled coconut milk in a can). It’s especially good if you’re looking to turning it into whipped cream.
But you don’t always have to feel like coconut right? I mean, it’s great stuff but sometimes it’s best to just keep things simple. I said fresh fruit with cream, not with coconut cream.
Luckily, there’s a 5-minute solution to this foodie dilemma! Dangerously tasty one too. Say hello to cashew cream.
This homemade cashew cream is incredibly quick & easy to make! You can use it for both sweet and savory recipes. I love to either pour it over fruit, blend with frozen blueberries for a soft serve or add to my cauliflower soup. The cashew cream also fits within most diets because it’s dairy-free, vegan, raw, gluten-free, soy-free, paleo, oil-free and sugar-free.
You’ll need just 5 minutes active time to make it and no more than 4 ingredients (2 of which are salt and water :)). Or 5 if you want to sweeten the cream. In case you forget to soak the cashew or you are just simply impatient (that would be me), you can speed things up with this little soaking trick.
- Soak the cashews in water for about 4 hours or overnight. If you're in a hurry or you're not one to wait, try this quick soaking trick.
- Drain and rinse them and transfer to a blender or a food processor.*
- Add all other ingredients and blend until super smooth.
- Adjust to taste if needed (different amounts of water used may alter the flavor a bit).
- Use right away or chill for up to 3 days. I like the cream best after it has been chilled overnight because that allows the flavors to blend nicely.
View Cashew Cream’s Nutritional Information
Viola! Now all you need is a bowl of fresh fruit to pour this amazing cashew cream over.
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