Cashew Cream

This is an essential ingredient to substitute for cream or to add a creaminess to almost any dish.


  • 1 cup raw, unsalted cashews
  • Water
  • Instructions


  1. Place cashews in a bowl or jar and cover with water. Let soak 2 hours if you have a powerful blender or at least 6 hours for a standard blender. You can also cover cashews for 1 hour with boiling water for a faster soak time.
  2. Drain the cashews, and place in the blender. Adjust the consistency as needed by adding more or less water. Approximately one cup of water for heavy cream thickness, two cups of water for half-and-half thickness, and three cups of water for milk thickness. Blend on low speed until incorporated then on high speed until very smooth—a few minutes. I like to blend a thick mixture, then just add water as needed for any use.
  3. Store in covered container in the refrigerator or make a larger batch and store in small amounts in the freezer. The cashew cream will thicken with time (especially if frozen). Whisk with additional water to regain your desired consistency.

Use for coffee creamer, on pasta or in place of cream in any dish.