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: 6,017
  • Success: 100%


Step 1: 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 Rouxbe Staff
    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 Rouxbe Staff
    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 Rouxbe Staff
    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 Rouxbe Staff
    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 Rouxbe Staff
    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 Rouxbe Staff
    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?

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