Quick & easy homemade cashew cream that’s the perfect dairy-free replacement for traditional heavy cream in recipes! Just 1 ingredient and 30 minutes required!
Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20-30 minutes.
Drain the cashews and add them to a high-speed blender with 1 cup (240 ml) fresh water. Blend on high until completely smooth — about 1 minute.
Use in place of coconut milk or dairy cream in pasta, soup, overnight oats, beverages (only if using the lesser amount of cashews — and strain for best texture), desserts, and anything else that would benefit from a creamy boost! Sadly, it doesn’t work for making whipped cream (we tried!).
Store leftover cashew cream in a sealed container in the refrigerator for 3-4 days. We haven’t tested freezing it, but suspect it would work, though it’s always best when fresh.
Video
Notes
*Recipe as written makes 1 ½ cups cashew cream.
*Photographs reflect using the greater amount of cashews.
*Nutrition information is a rough estimate calculated with the lesser amount of cashews.