Recipes > Simple Cashew Cream

Simple Cashew Cream


This versatile non-dairy cashew cream is a common substitute for cream, cream cheese, and sour cream in many recipe — both sweet and savoury.
  • Serves: 1 1/2 cups
  • Active Time: 10 mins
  • Total Time: 3 hrs
  • Views: 46,994
  • Success Rating: 97% (?)
    0% - I fed it to the dog


Step 1: Making the Cashew Cream

Making the Cashew Cream
  • 1 cup cashews, soaked, drained and rinsed
  • 1 cup water


To make the cashew cream, place the cashews and water into a high-speed blender. Blend until smooth. Refrigerate until ready to use. The cashew cream will keep for a few days in the refrigerator. Alternatively, it can be frozen for several months.

Note: For a thicker, cashew cream, simply add a bit less water.

Chef's Notes

Soak the cashews for at least 6 hours. For a fermented cashew cream, allow the cashews to soak at room temperature for an additional 24 to 48 hours, changing the water from time-to-time. Alternatively, the probiotics can be added to help the fermentation process.


  • Davina S
    Davina S
    Love cashew cream have completely gotten off my dairy cream habit with this recipe!! Thank you
  • Kirk B
    Kirk B
    So great to hear Davina! Thank you for learning with Rouxbe!!! Chef Kirk
  • Beretta F
    Beretta F
    Thank you..It's nice.
  • Chris W
    Chris W
    Is there a nutritional analysis available?
  • Kirk B
    Kirk B
    Hi Chris and thanks for your question. I've attached a link that I believe will provide you with the nutritional analysis you're looking for. All the best and thanks for learning with Rouxbe! Chef Kirk
  • Miguel V
    Miguel V
    Can you elaborate more on how and when and how much of the probiotics should be added to help the fermentation process in the recipe mentioned above? Is the probiotics in liquid, pill or powder form? I was once addicted to sour cream so I'm really happy to find this recipe.
  • Kirk B
    Kirk B
    Hi Miguel - Great question. I suggest allowing time for the probiotic you choose to do its part. For example, If it's warm, then the ripening happens quickly, of a day or so. If it's cool, on the other hand, then perhaps 2-3 days. Think about bread fermentation: more time, rather than more yeast, will produce more flavor. With regard to which probiotic to use, it really....depends on the product. Probiotics have become increasingly potent over time. If it’s not culturing- I recommend leaving it another day to ‘ripen’. I hope this helps... I have attached an informative link about probiotics...I hope this helps All the best, Chef Kirk
  • Susan L
    Susan L have some good vegan cultures.
  • Lenore M
    Lenore M
    I have found that I can get a nice smooth cream with my Vitamix without soaking the cashews.
  • Kirk B
    Kirk B
    That's awesome Lenore! The Vitamix is an amazing tool! All the best, Chef Kirk
  • Liz K
    Liz K
    This was incredible! I added fresh ginger and 2 cloves of garlic + sweet paprika + dash of salt.
  • Kirk B
    Kirk B
    Great to hear Liz! Thanks so much for sharing! Chef Kirk
  • Anna S
    Anna S
    Is there a proper way to freeze the cashew cream? Is using ice cube trays the best?
  • Kirk B
    Kirk B
    Hi Anna and great question. I love the ice cube idea - which will help you manage the product use. I would say too that ensuring that you store the cashew cream in an airtight cambro container or even a jar that we typically use for preserves - I've found great results using this method. I hope this helps! All the best, Chef Kirk
  • Mims E
    Mims E
    Why do we need to ferment the cashews?
  • Kirk B
    Kirk B
    Hi Mims and thanks for your question. So the short answer is that fermentation really helps develop flavor. Because there is much more to this conversation, I've pasted a link to a very interesting article that will provide some additional insight into the fermentation process. I hope you enjoy. Thanks so much for cooking with Rouxbe! Chef Kirk
  • Tiffany M
    Tiffany M
    Hello! Is this Raw Cashews only? Thanks.
  • Kirk B
    Kirk B
    Hi Tiffany and thanks for your question. So, in my experience, when making cashew cream, I find that the taste is best when you use raw cashews vs. canned or pre-roasted or toasted, etc. Raw cashews are expensive, but a cup will provide you with a good amount of cashew cream and in the end, making it yourself is less expensive than purchasing pre-made...I hope this helps and thank you for cooking with Rouxbe! All the best, Chef Kirk
  • Mims E
    Mims E
    how longcanyou store the cashew cream?in the fridge? in the freezer?
  • Yasser  K
    Yasser K
    chef we can also make this way with almond & pienut and welnut thanks
  • Kirk B
    Kirk B
    Hi Yasser and thank you for your question. Yes indeed, you can definitely make this recipe with other nuts - I have done so many times and it's come out very nice. Thanks so much for cooking with Rouxbe! All the best, Chef Kirk
  • Shane P
    Shane P
    If I soak the cashews for 48 hrs do I still need to add the probiotics?
  • Lauren L
    Lauren L
    Hi Shane. The probiotics catalyze flavor development more than soaking but soaking alone for 48 hours will create a depth of flavor that is enjoyable. You can play with it to see how sharp you want the flavor to be. If you are making a cream cheese or sliceable nut cheese I would encourage probiotics. Lauren
  • Cerra S
    Cerra S
    I was so excited about this recipe. I didn’t have probiotics to add but I soaked the cashews for about 40 hours. Was I supposed to blend it in the water they were soaking in? I didn’t do that-I added fresh water and the cream cheese came out very bland :(. I know I did something wrong!
  • Lauren L
    Lauren L
    Hi Cerra! Thank you for trying this out. The probiotics add a tangy flavor that soaking alone doesn't add. You were correct in getting rid of the soaking water. You didn't do anything wrong. Even with probiotics, I think of this as a base for other dishes that I would be using a dairy base for. I often add chickpea miso to give this balance. Also, I love adding in fresh herbs and a bit of salt. I usually find that salt goes a long way here- in the form of sea salt or miso. I even like to use sauerkraut liquid, kimchi or olive brine as a salt to make this deeper in flavor. Ask yourself what you want this cream to be used for and work from there. Let me know if that makes sense. Lauren
  • Sara M
    Sara M
    Would you add a bit of tamari or salt in the soaking water or while blending?
  • Lauren L
    Lauren L
    Hi Sara. You can add your salt while blending. Tamari will impact the color of the cream, so unless you are making a sauce that is intended to be darker, stick with lighter salts- chickpea miso, sea salt, ume plum vinegar etc. I just edited my comment above to reflect that. Thank you! Lauren
  • Meghan S
    Meghan S
    Any alternative nuts that can be used in this recipe? We have cashew, almond and Brazil nut allergies in our family.
  • Eric W Rouxbe Staff
    Eric W
    Meghan, basically, any nut or seed (e.g. sunflower) can be used. As you move away from the relatively mild flavor of cashews, be prepared for more pronounced nut flavors, as well as a possibly darker color. There's nothing inherently wrong with this, but these are aesthetic considerations for you to negotiate.
  • Heather T
    Heather T
    How much and what types of sweeteners could I add to this cream to make a whipped dessert in a dispenser?
  • Lauren L
    Lauren L
    Hi Heather. This is an awesome base for a dessert cream, custard, whip or sauce. I use maple syrup most frequently but agave is a good choice as well. A pinch of salt and a bit of extract- vanilla, almond or lemon can make this really great. I have never put this in a dispenser but I bet it would be wonderful. Please leave a comment here describing your results if you think of it- we would all benefit. Lauren
  • Sunnie S
    Sunnie S
    Made to add into my cream of broccoli soup. It came out really well even though I only soaked the nuts in water for about 5 hours. Used my Vitamix to puree and the cream was very smooth!
  • Hansa P
    Hansa P
    I loved this recipe its so easy and delicious. Thank You Chef
  • Char N Rouxbe Staff
    Char N
    Hi Hansa! This is the best recipe--and so easy! Glad you enjoyed it! Thanks for writing! Cheers, Char
  • Geetika K
    Geetika K
    Hi for how long can you freeze this cream for?
  • Char N Rouxbe Staff
    Char N
    Hello, Geetika: thanks for writing. Once placed in a freezer container or freezer bag, your cashew cream should retain its original flavors between 4-6 months. Date and mark the container. Hope you enjoy making the cashew cream. Cheers, Char
  • Ann Q
    Ann Q
    I made this recently. I added a clove of garlic, some sea salt and lemon juice. I also made a mushroom farro risotto and I added a good dollop of the cashew cream for some extra creaminess. I'm hooked.
  • Char N Rouxbe Staff
    Char N
    Hi Ann! That is the best news! We love hearing how our recipes can impact your kitchen activities. Sounds as though you layered up the flavors of the cashew creme--and that is such a versatile dish! Thanks for writing, and keep cooking. Cheers, Char
  • Aung san W
    Aung san W
    It's much more convenient to work than before
  • Laura J
    Laura J
    can you still do this if you only have a blender or magic bullet and not a high speed blender?
  • Char N Rouxbe Staff
    Char N
    Hello, Laura: Thanks for writing. the ideal is a high-speed blender. However, a Magic Bullet or a blender will work. I would suggest to soak the cashews well, and work in small amounts when blending. If the blended mixture appears gritty, you will want to use a double mesh strainer to get a smoother texture on the cashew creme. Let us know how it turns out for you. Cheers, Char

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