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    How To Make Dairy-Free Homemade Cashew Cream

    Jump to Recipe·Print Recipe

    Can’t have dairy but still craving cream? Learn how to make cashew cream from raw cashews with this easy guide using just 2 ingredients and a few simple steps!

    vegan heavy cream in two measuring cups.

    Are you looking for a delicious, dairy-free alternative to heavy cream? Cashews are an excellent substitute and can be used to make a creamy, rich cashew cream with just a few simple steps. Follow this guide and you’ll learn how to make cashew cream from cashews in mere minutes!

    A good vegan heavy cream substitute is important when it comes to recreating some of your favorite recipes. You can use canned coconut milk but you often get the coconut aftertaste that comes with it.

    But, I believe this cashew cream is a much better alternative!

    Cashews are the perfect replacement for heavy cream or even heavy whipping cream in recipes. They’re very neutral in flavor, taste amazing, and create the creamiest texture and consistency when you blend them.

    Cashew cream is perfect for desserts, baked goods, or making that special sauce for your favorite pasta dish.

    You can even make an amazing vegan coffee creamer simply by adding a little vanilla extract and a pinch of salt. O…M…G!!!

    raw cashews in a bowl

    Table of Contents

    • Ingredients
    • How To Make Dairy-Free Homemade Cashew Cream
    • Soak The Cashews In Water.
    • Blend the Cashews and Other Ingredients Together.
    • Store in Refrigerator for Up to One Week.
    • Freeze for Up To One Month.
    • More Vegan Heavy Cream Alternatives
    • How Can I Use Vegan Heavy Cream
    • How Do I Make Vegan Whipped Cream
    • Vegan Heavy Cream Substitute (Cashew Cream)

    Ingredients

    You only need 2 simple ingredients to make this delicious dairy-free alternative for heavy cream.

    • Cashews: use raw cashews because they are not roasted with salt or oil. They are very neutral in flavor and blend much better once soaked.
    • Liquid: both water and non-dairy milk work equally well. I used water for this recipe but you can use unsweetened almond milk, oat milk, or soy milk.
    raw cashews soaking in a bowl of water

    How To Make Dairy-Free Homemade Cashew Cream

    Following these easy steps will give you an amazing heavy cream substitute in just minutes.

    Soak The Cashews In Water.

    Start by soaking the cashew milk in warm water for at least 1-2 hours to soften them up. This will help the cashews become more pliable and easier to blend. After soaking, drain off all the excess water. The soft, soaked cashews are now ready to be blended into a rich, decadent, and creamy texture with the other ingredients!

    Blend the Cashews and Other Ingredients Together.

    Next, add the drained cashews to a blender with the other ingredients and blend until everything is mixed together and reaches a creamy texture.

    You can also plant-based milk alternatives like oat milk or almond milk instead of water to blend with the cashews for added creaminess.

    Finally, once everything is blended, taste and adjust any flavors for your desired preference.

    If you prefer or need a sweet cream feel free to add different ingredients such as honey, maple syrup, or vanilla extract for extra flavor. For a more savory cream add some garlic powder, onion, powder, and fresh chives.

    cashew cream in a blender

    Store in Refrigerator for Up to One Week.

    If you are not going to be using the cream right away, once you have the desired thickness and consistency, pour your cashew cream into a mason jar or airtight container. You can store it in the fridge for up to one week.

    Freeze for Up To One Month.

    It is also freezer friendly for up to 1 month. When you’re ready to use just thaw, blend, and use.

    More Vegan Heavy Cream Alternatives

    • You can make soups and recipes creamy by blending them with silken tofu.
    • A can of full-fat coconut milk or coconut cream is a great option.
    • Sunflower seeds are a good option if you don’t have cashews or are allergic. Soak the same as cashews.
    • Use equal parts cashews and liquid to create a fairly heavy cream. If you want the cashew cream to be a bit lighter add another ½ cup of water or milk.
    • This vegan buttermilk recipe in a “cream”, but it is excellent in baked goods.
    two cups of vegan heavy cream

    How Can I Use Vegan Heavy Cream

    • Vegan Soups
    • Easy Cashew Queso
    • Vegan Desserts
    • Pasta Dishes
    • Any baked good that calls for heavy cream.
    • It makes a delicious coffee cream simply by adding a little vanilla.

    How Do I Make Vegan Whipped Cream

    Sadly, you cannot make whipped cream with this heavy cream substitute. It’s great if you want to stir it into recipes, but it WILL NOT WHIP!

    Fortunately, I have a delicious Vegan Whipped Cream recipe you can make.

    vegan heavy cream dripping from a spoon

    I hope you enjoy this Homemade Dairy-free Cashew Cream. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Vegan Heavy Cream Substitute (Cashew Cream)

    ★★★★★ 5 from 3 reviews
    • Author: Shane Martin
    • Prep Time: 5 mins.
    • Blend Time: 1 min.
    • Total Time: 6 minutes
    • Yield: 1 ½ cups 1x
    • Category: Dressings & Sauces
    • Method: Blend
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    Can’t have dairy but still craving cream? Learn how to make cashew cream from raw cashews with this easy guide using just 2 ingredients and a few simple steps!


    Ingredients

    Units Scale
    • 1 cup raw cashews
    • 1 cup of water or 1 cup of unsweetened non-dairy milk (oat milk, almond milk, or soy milk)

    Instructions

    1. Soak the cashews in hot water for 10 minutes or boil for 5 minutes.
    2. Drain the cashews and add to a high-speed blender with 1 cup of water or non-dairy milk. Blend for 1-2 minutes until completely smooth.
    3. Use immediately or store leftover cashew cream in a sealed container in the refrigerator.

    Equipment

    Cashews

    Buy Now →

    Vitamix

    Buy Now →

    Notes

    This will NOT work for making whipped cream. Use this vegan coconut whipped cream recipe.

    Use only raw cashews so you will get a neutral flavor.

    Store in an airtight covered container in the fridge for up to 1 week. You will need to stir it before you use it. If it’s too thick add a little non-dairy milk or water then stir.

    This vegan heavy is freezer friendly for up to 1 month. When you’re ready to use it simply thaw and blend until smooth.

    Raw cashews are best for this recipe as they are both salt and oil free and will give you a neutral flavor.

    Nutrition

    • Serving Size: 2 Tbsp
    • Calories: 65
    • Sugar: 0.7 g
    • Sodium: 2.2 mg
    • Fat: 5.1 g
    • Carbohydrates: 3.5 g
    • Fiber: 0.4 g
    • Protein: 2.1 g
    • Cholesterol: 0 mg

    Keywords: cashew cream, vegan heavy cream, heavy cream substitute

    THANKS SO MUCH FOR YOUR SUPPORT!

    Donations and tips are more than welcome and help to keep this site running.
    CLICK here to donate and show your support!

    « Easy Vegan Black Bean Meatballs
    Apple Banana Oat Muffins (Vegan, Oil-Free) »

    Reader Interactions

    Comments

    1. Linda

      December 01, 2022 at 7:03 pm

      I used this to make an old recipe (Chicken in Reisling from Bon Appetite in the 90’s) that I make with tempeh. Back in the day I would finish the chicken(tempeh) with cream. I made the recipe tonight with your cream and OMG it was BETTER than back in the old days when I ate chicken and dairy. THANK YOU!

      ★★★★★

      Reply
    2. Barb

      November 29, 2022 at 9:58 am

      Not commenting on the cream, but will have to try.

      Just wanted to say how much I appreciate your metal measuring cups. Brings back childhood memories of Mom teaching me to cook.

      Reply
      • Shane Martin

        November 30, 2022 at 3:24 pm

        Thank you so much, Barb. I’m glad you noticed…I want the blog to do things like that in addition to the food. I’m a pretty nostalgic guy.

        Reply
    3. Debbie Dalton

      March 18, 2022 at 12:06 pm

      Can this recipe be altered to replace sweetened condense milk in recipes? If so, please let me know how to alter the recipe.

      Reply
      • Shane Martin

        March 18, 2022 at 2:44 pm

        Yes. Simply add a little maple syrup for sweetness and it should work just fine.

        Reply
      • Debbie

        June 13, 2022 at 5:44 pm

        I just tried a little experiment. 1/4 cup raw unsalted cashews with 1/4 cup oat beverage (which is water, oats and 4g of sugar). Blended in my Ninja single serve for one minute. I had my decaf coffee ready and used this experiment for my creamer. I.AM. IN. SO. MUCH. TROUBE. It was delicious and I should not have nuts because of heart attack in March 2022. This will be a once in a great while amazing treat! Thanks again Shane!

        ★★★★★

        Reply
    4. Shane Martin

      February 23, 2022 at 12:11 am

      Vegan heavy cream substitute that’s dairy-free and the perfect replacement for traditional cream in recipes. So easy to make and requires just 1 ingredient.

      ★★★★★

      Reply

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