Cashew cream is a godsend: so creamy, so easy to make, and an excellent substitute for dairy-based items like cream, full-fat milk, sour cream, Alfredo sauce, or cream cheese.
In this post, I share my classic cashew cream recipe plus four other fun flavor variations that will jazz up a variety of meals. You’ll also find tips on getting the best texture, the ideal liquid to cashew ratio, and plenty of ways to use it in everyday meals.
Table of Contents:
1. Ingredient Spotlight
2. Cashew to Liquid Ratio
3. Frequently Asked Questions
4. Cashew Cream Recipe
5. Flavor Variations
6. How to Use Cashew Cream
Ingredient Spotlight
Raw cashews. Cashews are, of course, required. You need raw cashews (read more why in the FAQ section), but whole cashews or cashew pieces both work fine.
Water or plant-based milk. In order to liquefy cashews, you need some liquid. Water is the most commonly used, but you could use an unsweetened plant milk for extra creaminess.
Salt. Salt is absolutely necessary, just like it is any almost any sauce or vinaigrette. Non-negotiable. My recipes call for sea salt. If using Diamond Crystal kosher salt, use almost double the amount.
Lemon juice. An acidic ingredient is needed to neutralize the faint taste of cashews and to brighten it up.
The above ingredients are essential, but you can make cashew cream taste even better by adding a few extra ingredients.
Nutritional yeast. A superstar vegan ingredient that adds a nice savory, slightly cheesy flavor.
Garlic. A small amount of raw garlic brings a nice, sharp, pungent bite.
Lemon zest. When you want a zingy fresh bite, just a small amount of lemon zest will go a long way.
Additional ingredients. As you’ll see below, you can create flavor variations by adding fresh herbs, hot sauces, and spices.
The Ratio of Cashews to Liquid
The best cashew to liquid ratio depends on what you are using your cashew cream for.
In order of thickness, here is my recommended cashew to liquid ratio for 1 cup of raw cashews.
Super thick
Use for: Frosting for cakes/cupcakes/desserts (I recommend using plant milk as the liquid)
Ratio: 1 cup cashews : 1/4 cup liquid
Metric: 135g cashews : 60 mL liquid
Very thick
Use for: A vegan dip or as a filling in raw desserts/cake
Ratio: 1 cup cashews : 1/3 cup liquid
Metric: 135g cashews : 80 mL liquid
Thick
Use for: A dip; spoon over savory food; stir into soups, curries and pasta sauces
Ratio: 1 cup cashews : 1/2 cup liquid
Metric: 135g cashews : 120 mL liquid
Somewhat thick
Use for: A sauce or drizzle onto savory food; stir into soups, curries and pasta sauces
Ratio: 1 cup cashews : 3/4 cup liquid
Metric: 135g cashews : 180 mL liquid
Note: If you are using a small blender cup (e.g., 32 ounces or smaller), you can make a super thick or very thick version. But if you have a larger blender container (e.g., a 64 ounce container), it will be very difficult if not impossible to do so – you need at least 1/2 cup liquid (for 1 cup of cashews).
So if you are looking to make a really thick version but only have a large blender container, use (a) a food processor, OR (b) use your blender but make a bigger batch so you have at least 1/2 cup of liquid.
Also note that cashew cream does thicken a fair amount as it rests in the fridge.
Frequently Asked Questions
The ideal method is to place your raw cashews in a bowl and just cover them with cool or cold water, and soak overnight.
But, if you don’t have the time, you can try the quick boil method: add the cashews to a small saucepan and cover with water. Bring to a boil and boil for 15 minutes.
If you have a high-powered blender and a small blender container (e.g., 32 ounces or smaller), you can also cover the cashews in boiling water for just 30 minutes.
Whichever method you choose, be sure to drain the cloudy soaking water (it can be a little bitter and weird in color) and rinse your cashews in fresh water.
No, for two reasons. One, raw cashews are neutral in flavor, which is what we’re looking for here; pre-roasted cashews have a toasty flavor that you will taste. Second, when raw cashews are soaked, they plump up, which makes them powerful thickeners. Roasted cashews do not behave the same way.
A high-powered blender works best.
While you can make cashew cream in a food processor, it won’t get as smooth as it does in a high-powered blender, like a Vitamix, Blendtec, Ninja, etc. It will also take longer to blend (about 4-5 minutes instead of 2 minutes).
A standard blender would be your last resort, and it’ll never be perfect—you’ll have little cashew bits in your cream. If you are using this, I’d recommend soaking your cashews overnight, rinsing them, and soaking them again in fresh water. A long soak is really necessary for blenders without a powerful blade.
Typically, refurbished blenders are sold at a significant discount, like this Vitamix.
Store cashew cream in a glass jar in the fridge for one week (occasionally, it lasts a little longer!).
Yes, you can freeze cashew cream! Pour it into a freezer-safe container and store for 4 to 6 months. Defrost in the fridge until thawed (smaller containers defrost quicker).
The texture gets a little chunky but the taste is still great. Stir well before using, or to get it totally smooth again, give it a quick blend.
Watch! How to make this recipe
MY MEAL PREP SECRET WEAPON | vegan meal prep essentials (+ PDF guide)
Below is a recipe for the classic version. But you can keep reading for more flavor variations and ideas for how to use cashew cream.
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Classic Cashew Cream
Ingredients
- 1 cup (140g) raw cashews, soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
- ½ – ¾ cup (120 – 180 mL) water (see the cashew : liquid ratios in the blog post)
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon sea salt + more to taste
- Freshly cracked black pepper to taste
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/2 teaspoon onion powder
Instructions
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender or food processor along with the water, garlic, salt, pepper, nutritional yeast, lemon juice, and onion powder. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
- Taste and adjust for seasonings, adding more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lemon juice for acidity.
Notes
Flavor Variations
In addition to the classic recipe, I’ve included four fun flavor variations to add more variety to your meals!
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Ginger-Sriracha Cashew Cream
Ingredients
- 1 cup (135g) raw cashews, soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
- ½ – ¾ cup (120-180 mL) water (see the cashew : liquid ratios in the blog post)
- 2 cloves garlic, roughly chopped
- 1 tablespoon peeled and grated fresh ginger
- 1/2 teaspoon sea salt + more to taste
- Freshly cracked black pepper to taste
- 2 tablespoons nutritional yeast
- 2 tablespoons lime juice
- 1- 1 ½ tablespoons Sriracha* (adjust to your spice tolerance)
- 1 teaspoon agave nectar or maple syrup
Instructions
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender or food processor along the water, garlic, ginger, salt, pepper to taste, nutritional yeast, lime juice, Sriracha, and agave. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
- Taste and adjust for seasonings, adding more Sriracha for a spicier cashew cream, more nutritional yeast for cheesy/umami flavors, or more lime juice for acidity.
Notes
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Rosemary-Miso Cashew Cream
Ingredients
- 2 tablespoons extra virgin olive oil
- 4-5 large rosemary sprigs
- 1 cup (135g) raw cashews, soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
- ½ – ¾ cup cup (120 – 180 mL) water (see the cashew : liquid ratios in the blog post)
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon sea salt + more to taste
- Freshly cracked black pepper to taste
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon white or yellow miso paste
- 1 teaspoon spicy brown mustard or Dijon mustard
Instructions
- Make the rosemary-infused olive oil: Heat a skillet over medium heat and add the 2 tablespoons extra virgin olive oil over medium heat. Once the oil is shimmering, add the rosemary sprigs. Allow the rosemary to cook for a bit, tossing the sprigs around occasionally, until the oil is bubbling and smells very fragrant, about 2 to 3 minutes. Discard the herbs using a slotted spoon and reserve the oil.
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender or food processor along the rosemary-infused olive oil, garlic, salt, pepper to taste, nutritional yeast, lemon juice, miso, and mustard. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
- Taste and adjust for seasonings, adding more miso paste for a rich umami bite, more lemon juice for acidity, or more mustard for sharp pungency.
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Cilantro-Lime Cashew Cream
Ingredients
- 1 cup (135g) raw cashews soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
- ½ cup (120 mL) water see the cashew : liquid ratios in the blog post; the cilantro has some water so I use a bit less than normal
- 2 cloves garlic roughly chopped
- 1/2 teaspoon sea salt + more to taste
- Freshly cracked black pepper to taste
- 2 tablespoons nutritional yeast
- 3/4-1 cup (9-12g) cilantro leaves
- 2-3 tablespoons lime juice
- 1-2 jalapeño peppers*, chopped
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
Instructions
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender or food processor along the remaining ingredients. Start with 1 jalapeño pepper and 2 tablespoons lime juice. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
- Taste and adjust for seasonings, adding more chopped jalapeño for a spicier cashew cream, more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lime juice for acidity.
Notes
Big Vegan Flavor
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Cinnamon-Vanilla Cashew Cream
Ingredients
- 1 cup (135g) raw cashews, soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
- ½ cup (120 mL) creamy plant-based milk (oat milk, carton coconut milk, cashew milk, soy milk, etc.)
- A pinch of sea salt + more to taste
- 1 tablespoon lemon juice
- 2 1/2 – 3 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1 4-inch vanilla bean (or 1 to 1 1/2 teaspoons pure vanilla extract)
Instructions
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender or food processor along the milk, salt, lemon, maple syrup, cinnamon and vanilla (if using vanilla extract, start with just 1 teaspoon). Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
- Taste and adjust for seasonings, adding more maple syrup for sweetness, more lemon juice for acidity, or more cinnamon and/or vanilla as desired.
How to use cashew cream
The beauty of cashew cream is that it’s so versatile, especially when you have so many flavor variations to choose from. Below is a roundup of fun and easy ways to incorporate cashew cream into your meals.
Drizzle over roasted veggies. Roasted winter squash is particularly good with the Rosemary-Miso Cashew Cream. Broccoli is particularly good with the Ginger-Sriracha version.
Make a creamy pasta sauce. A great alternative to dairy-based creamy pasta sauces. Add your favorite spices and herbs and get creative, like in this Spicy Turmeric Cashew Cream Pasta. 
An alternative to sour cream. To get that characteristic sour cream tang, add a bit of apple cider vinegar to your cashew cream recipe. You can find my cashew sour cream recipe in my Crunchwrap Supreme blog post.
Spoon over grain bowls or proteins. Serve burrito bowls with the Cilantro-Lime Cashew Cream
Drizzle the Ginger-Sriracha Cashew Cream over baked or fried tofu and rice bowls.
Stir into mashed potatoes, soups, or pastas for added indulgence. If you love my Lentil Bolognese recipe, it’s even better with cashew cream stirred into it. If you have my cookbook The Vegan Instant Pot Cookbook, cashew cream is SO good stirred into the Pumpkin Farrotto.
Dips or spreads. Serve the Cilantro-Lime version as a dip or sauce for quesadillas, spoon into burritos, or dollop onto tacos.
In casseroles. Replace dairy-based cream sauces with cashew cream in gratins and casseroles, like this Creamy Lentil Winter Bake.
With oatmeal or porridge. Stir a sweet cashew cream, such as the Cinnamon-Vanilla version, into cooked oatmeal or porridge for a breakfast treat
An alternative to mayo. Use cashew cream as a sandwich spread or lather it onto wraps, like the below wrap filled with smashed chickpeas, roasted sweet potatoes, kale, and cashew cream.
In desserts. Use a sweet cashew cream, such as the Cinnamon-Vanilla version, as a filling for raw cakes and tarts, or make this Fig Tart with Coconut-Cashew Cream. Or, stuff into dates for a healthy and quick treat.
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Hi Nisha! I received your cookbook as a gift for Christmas and I love it! I also love these cashew cream recipes. Are you familiar with Beast blenders? They are small and mighty and whip up dressings into a delightful creaminess with little waste. I find my Vitamix just too big for this size dressing as so much of it gets splattered all over the container and hard to get out even with the best spatula. I can’t wait to give all your cashew cream variations a try. Your recipes are always delicious!
Thanks for what you do.
Hi Jeanne, we’re happy to hear you’re loving the cookbook so far! :)
We aren’t super familiar with beast blenders, but we do love using our 32oz vitamix container (half the size of the standard container) for sauces!
I’m really curious as to why you discard the cooking water, just to add water back in? Isn’t some of the cashew nutritional value going down the plug hole?
I need to make this in a few days’ time, so hoping for an answer asap.
(I have the same issue with discarding chick-pea brine, when making hummus, so I keep it to one side to add back in to get desired consistency instead of using oil.)
Hi Julie, I’ll break it down for you below:
Why Discard Cashew Soaking Water?
Reason 1: Cashews, like many nuts and seeds, contain compounds such as phytic acid and tannins, which can inhibit nutrient absorption. Soaking helps to neutralize these anti-nutrients, but they’re released into the water, making it better to discard it.
Reason 2: soaking water often contains starches, oils, and bitter compounds leached from the cashews. Discarding the water can result in a cleaner flavor and smoother texture for recipes like creamy sauces or vegan cheese.
Reason 3: cashews may harbor small amounts of natural or environmental impurities. Soaking reduces these, but they collect in the water, making it safer to discard.
Why discard chickpea cooking liquid:
The soaking water from dried chickpeas is typically discarded for the same reasons as cashews: anti-nutrients and impurities.
Soaking also releases a portion of the oligosaccharides and other indigestible carbohydrates into the water, which is why many recipes recommend discarding it to minimize gas and bloating.
Rinsing and discarding the soaking water also helps remove saponins and other compounds that can cause digestive discomfort or bitterness.
And as for nutrition loss: While discarding the soaking water does result in a small loss of nutrients, the effect is usually minimal compared to the improved taste, texture, and digestibility.