Regular and Thick Vegan Cashew Cream


This simple cashew cream is from The Conscious Cook by Chef Tal Ronnen, and a key component to making his Vegan Black Pepper Shortcakes with Blackberry Basil Sauce.

Tal states:

The trick when making vegan cashew cream is to use raw cashews. They have no flavor of their own; they’re just a vessel for fat and creaminess. (It’s the roasting that brings out the familiar sweetness in cashews.)

Note that making this vegan cashew cream is easy, but it does require some planning ahead since you will want to soak the cashews overnight.

Vegan Black Pepper Shortcakes with Basil Blackberry Sauce and Cashew Cream

Regular and Thick Vegan Cashew Cream
Prep time
Total time
This recipe takes just 5 minutes to make, but be sure to plan ahead, by soaking your cashews the night before.
Serves: 2-1/4 cups thick cream or 3-1/2 cups regular cream
  • 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
  1. Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
  2. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
  3. To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: So Simple Vegan Sour Cream « Part-Time Health Nut

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