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A spoon dipping into a bowl of cashew cream.

How To Make Cashew Cream (The Ultimate Dairy Free Substitute)

Print Recipe
Cashew cream is vegan, easy to make and is the perfect substitute for anything from sour cream to ricotta to Alfredo sauce to cashew milk, and beyond! You can even freeze it!
Course Dips
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 servings
Calories 878
Author Jessica Hylton

Ingredients

  • 1 cup raw cashews soaked overnight in water in a jar (this results in about 1 ¼ cups puffed cashews) and rinsed then drained OR just easily boiled for 5 minutes*
  • 1/2 cup fresh water
  • 1/4 teaspoon sea salt

Savoury Flavouring Options (Choose One or Many: Up to You)

  • garlic
  • lemon or lime juice
  • dried onion
  • dried garlic
  • dried chives or dill

Sweet Flavouring Options (Choose One or Many: Up to You)

  • cinnamon
  • maple syrup or agave nectar
  • dates
  • vanilla

Instructions

  • In a high speed blender, blend all the ingredients together until blended and completely creamy and incorporated. Scrape down the sides if needed, and blend until to combine. Be sure to add extra water if needed to reach the desired consistency that you're looking for.
  • At this point, add in any extra flavourings or seasonings that you have, and blend again or stir together to combine. This is also just a great base recipe to always have on hand! Enjoy!

Notes

*You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day.

Nutrition

Calories: 878kcal | Carbohydrates: 82g | Protein: 27g | Fat: 57g | Saturated Fat: 10g | Sodium: 613mg | Potassium: 1402mg | Fiber: 12g | Sugar: 30g | Vitamin A: 3367IU | Vitamin C: 94mg | Calcium: 155mg | Iron: 11mg