How to Make Cashew Cream

Learn How to Make Cashew Cream, an easy vegan sauce made with just 3 ingredients (cashews, water, and salt).

Course Pantry

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings (1/4 cup each)

Calories 119kcal

In a medium bowl, add cashews and cover with 2 cups boiling water. Let soak for 30 minutes. Drain well and discard soaking liquid.
In a high-speed blender, add drained cashews and 1/2 cup water. Blend until smooth, adding more water as needed to get a creamy consistency.

For a savory sauce, I add an additional 1/2 cup water for 1 1/2 cups total. Season to taste with salt (I like 1/4 teaspoon).

For a coffee creamer, I add an additional 1 cup water for 2 cups total. Add vanilla extract to taste (I like 1 teaspoon).

Cashews: Look for raw, unsalted cashews. Roasted and/or salted cashews work too but have a different flavor and are not recommended.
Salt or vanilla: Cashew cream can be sweet or savory. For a savory sauce, add salt to taste (I like 1/4 teaspoon in 1 1/2 cups cashew cream). For a sweet cashew cream to use in your coffee, add vanilla to taste (I like 1 teaspoon in 2 cups cashew cream).
Yield: This recipe makes about 1 1/2 cups homemade cashew cream. It's enough for one Vegan Pot Pie, one batch of Vegan Green Bean Casserole, or 6 servings, 1/4 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.