Dairy-Free Heavy Cashew Cream
Prep time
Total time
This makes a thick, pourable cream that works well in recipes. It takes just 5 minutes to make, but be sure to plan ahead! Cover your cashews with water and set them in the refrigerator to soak in the morning or the night before. See the post above for FAQs and tips.
Recipe type: Dairy Alternative
Cuisine: American
Serves: 3 cups
  • 2 cups whole raw cashews, soaked for 4 to 6 hours or overnight
  • 2 cups water
  1. Drain the cashews and place them in your high-power blender (see Blender Options below).
  2. Add half of the water to your blender, and puree until smooth. Add the remaining water, and blend until very smooth and creamy. This step can take a few minutes.
  3. Store the cream in an airtight container in the refrigerator for up to one week. It will thicken just a little more as it chills. If it's too thick for your needs, whisk in more water, as needed.
Thick Cream Option: Add just the initial 1 cup of water. This will make about 2 cups of thick cream.

Blender Options: You can use a food processor. It will just take a little longer, and you might need to stop to scrape down the sides periodically. If using a regular blender (not high-power), add a little less water (1½ to 1¾ cup) and strain the cashew cream through a fine mesh sieve or cheesecloth to remove any remaining bits. Blend in more water as needed.
Nutrition Information
Serving size: 1 tablespoon Calories: 33 Fat: 2.7g Saturated fat: .5g Carbohydrates: 1.9g Sugar: .3g Sodium: 1mg Fiber: .2g Protein: .9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-heavy-cashew-cream