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5 from 1 vote

Easy Homemade Vegan Cashew Cream Recipe

This vegan cashew cream substitute recipe is an easy-to-make, dairy-free alternative to traditional heavy cream. With just a few simple ingredients, you can create a thick and creamy base that can be used in a variety of dishes.
It's perfect for those who are lactose intolerant, vegan, or simply looking for a healthier option. This vegan cashew cream substitute can be used in a variety of dishes, including soups, sauces, and desserts. Enjoy!
Prep Time5 minutes
Soak time4 hours
Total Time4 hours 5 minutes
Course: Sauce
Cuisine: Western
Servings: 2 cups
Calories: 713kcal
Author: Val

Equipment

  • Large bowl
  • Colander
  • Blender or food processor
  • Measuring cups
  • Airtight container (optional)

Ingredients

  • 1 cup raw, unsalted cashews
  • 2 cups filtered water
  • ½ teaspoon salt

Instructions

  • In a large bowl, soak 1 cup of raw, unsalted cashews in 2 cups of filtered water for at least 4 hours or overnight.
  • Drain and rinse the cashews in a colander.
  • Add the soaked cashews to a blender or food processor with a pinch of salt.
  • Gradually add in filtered water (start with ¼ cup) while blending until the desired consistency is achieved.
  • For a thicker consistency, use less water. For a thinner consistency, use more water.
  • Blend until smooth and creamy.
  • Use the cashew cream substitute immediately or store it in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 713kcal | Carbohydrates: 39g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 31g | Sodium: 1202mg | Potassium: 852mg | Fiber: 4g | Sugar: 8g | Vitamin C: 1mg | Calcium: 63mg | Iron: 9mg