Vegan Cashew Cream

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 01/07/20
Homemade vegan cream cheese
vanillla / Getty Images
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 3 1/2 cups (14 servings)
Nutritional Guidelines (per serving)
62 Calories
5g Fat
4g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3 1/2 cups (14 servings)
Amount per serving
Calories 62
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 63mg 3%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Protein 2g
Calcium 5mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cashew cream is an indulgently rich cream used as a base in many dairy-free vegan substitutes. It's much richer and more flavorful than soy milk. Here's how to make a homemade vegan cashew cream with this Cashew Cream recipe courtesy of Gardein.

As long as you use raw cashews, this is also a raw food recipe.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Put 2 cups whole, raw cashews (not pieces which are often dry) and rinse very well under cold water.

  3. Put in a bowl and add cold water to cover them.

  4. Cover the bowl and refrigerate overnight.

  5. Drain the cashews and rinse under cold water.

  6. Place the cashews in a blender with enough fresh cold water to cover them by 1 inch.

  7. Blend on high for several minutes until very smooth.

    Tip

    If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.

  8. Serve and enjoy!