Vegan Cashew Cream

Homemade vegan cream cheese
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Ratings (12)
  • 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
(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. As long as you use raw cashews, this is also a raw foods recipe.

Cashew cream recipe courtesy of Gardein.


  • 2 cups cashews (whole raw)

Steps to Make It

Put 2 cups whole, raw cashews (not pieces which are often dry) and rinse very well under cold water. Put in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water.

Place the cashews in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (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.)

Makes about 3 1/2 cups regular cashew cream.

Here's what to do with your homemade raw cashew cream: