How To Make Basic Cashew Cream

Cashew Cream

3 simple ingredients is all that is needed to make this smooth and deliciously rich cashew cream. Best part? It is completely raw vegan, gluten-free and healthy. Eat it as a dip with sliced vegetables, use as a base for vegan pesto, pasta sauces, or add in the optional ingredients listed for a sweet dessert version; perfect to serve with brownies, cakes or as a cupcake frosting.

Did I just say the best part was the nutritional benefits? Add in simplicity and just how easy it is to make this on the list of ‘what makes cashew cream the best thing ever’. Seriously all you do is soak some raw cashews, blend it up with water, lemon juice and a pinch of salt. Bam, you just made yourself some amazingly good cashew cream.

My younger sister is incredibly fond of going out in the woods and picking mushrooms during autumn. As soon as she has gotten a good amount you can be expecting a cream of mushroom soup, where the cream in question are from cashews. Are you excited? I am.

This recipe is for a very basic cashew cream. Eat it as-is or use it as a base for more exotic dips by including additions such as garlic, spices, seasoning, vanilla beans, etc. For a basic dessert cream I usually add in 4 – 5 pitted dates (soaked alongside the cashews) and beans from 1/2 vanilla pod (or 2 tsp vanilla essence).

Cashew Cream Ingredients:

  • 2 cups raw cashews (270 grams)
  • 1 cup water (210 grams)
  • 1/2 tsp Maldon salt
  • juice from 1/2 lemon

Cashew Cream Directions:

  1. Place the cashews in a bowl and cover with water, allowing them to soak for at least 20 minutes. That is the bare minimum, however I like letting them sit for either 2 hours or overnight. The longer you let them soak, the smoother the end result will be. Once done soaking, drain and rinse the cashews properly.
  2. I would recommend using a high-speed blender for this but a food processor will work too. Be prepared to scrape down the sides quite frequently if using the latter. Simply blend all the ingredients together until you have a smooth mixture.
  3. Pour it into an airtight jar and it should keep in the fridge for at least 3 days, maybe longer.

Now that you have some delicious cashew cream you might be wondering what to use it for. Currently I have no updated recipes using this exact cashew cream base *gasps in horror*

As soon as I do, I will update this post and add in the links. Like briefly written above though, when I make this as a dessert cream I also add in 4 – 5 pitted dates (soaked alongside the cashews) and beans from 1/2 vanilla pod (or 2 tsp vanilla essence).

I hope you enjoyed this recipe and be sure to let me know your thoughts! What ways do you like serving cashew cream, and what additions do you usually add in?

Best wishes and happy cooking,


  1. Hi!
    I love Cashew Cream, I use it as a base for Green Bean Casserole, instead of canned mushroom soup. I wondered if you or anyone knew if you can freeze Cashew Cream to use in recipes? It would be nice to have it on hand in a pinch.
    Thanks 🙂


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