This basic cashew cream recipe uses just three ingredients and creates the best dairy free cream alternative for all your favourite savoury dishes. Whether you’re craving a creamy pasta or just looking for a simple dairy free swap in your favourite family recipe, this will become your go-to option.
Cashews truly are a wonderful and magical ingredient. I first started using a cashew based sauce when creating my dairy free enchiladas, and it has also been my go-to for making a dairy free alfredo sauce for the last few years. The cashews become incredibly rich and creamy when blended which creates the closest texture to real dairy based cream that I have found.
The other reason I love it so much is that it doesn’t taste like coconut! I love coconut, don’t get me wrong, and while it does make a great cream alternative in many recipes, sometimes I just want more of a neutral flavour. If you’re dairy free I know you understand!
If you eat this cashew cream by the spoonful, yes you can taste the cashews. But the flavour is mild and when mixed through a pasta for example, it takes a back seat to the other flavours providing you just with the creamy texture that we tend to miss out on when moving to a dairy free diet.
This recipe is also a great base and you can easily add additional flavours. It’s also easy to adapt to make dairy free sour cream.
Key Ingredients
To make this cashew cream, you’ll only need three ingredients.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Cashews – it’s really important to use raw cashews to make this cream as it helps create that creamy texture and neutral flavour. Save the roasted cashews for snacking.
- Water – controls the thickness of the cream.
- Salt – enhances the taste preventing it from tasting bland.
Step-By-Step Instructions
When making this cashew cream, you may ask the question of whether or not to soak the cashews.
I am a firm yes on this step. While you technically don’t need to if you have a high powdered blender like a Vitamix, I find it just makes this recipe completely fool-proof and the result is so incredibly creamy I find it’s worth it.
In saying this, I never think far enough ahead of time to soak the cashews overnight. Instead I always soak the cashews in boiling water for around an hour (sometimes 30 minutes).
Once the cashews have soaked, drain and rinse them, then add to your blender. Add the water and salt and blend for around a minute or until really creamy. There should be no graininess, so if there is, just keep blending.
If you have a less powerful blender just know this step will take a little longer. If this is something you want to make more frequently I do recommend investing in a high speed blender as it really does make the process much easier.
The cashew cream will be warm and a drizzly consistency once blended, so pop it in a jar in the fridge to cool and thicken slightly before using.
Variation
Make a cashew cheese sauce by adding 1 clove garlic and 1 tablespoon nutritional yeast. Adjust salt to taste.
How to use this dairy free cream
Use this cashew cream 1:1 in place of cooking cream or heavy cream in savoury recipes. This is not a sweet cream and cannot be whipped.
Mix it through your favourite pastas or soups or use it in your favourite dish. Here are a few recipes to use it in;
- Dairy free Beef Stroganoff – stir through at the end instead of the coconut cream (or try it in this mushroom stroganoff for a meat-free option).
- One pot creamy tomato chicken pasta.
- 15 minute creamy garlic prawn pasta.
- Creamy lemon and chicken pasta.
- Dairy free vodka sauce – use it instead of coconut milk for a richer and creamier result.
- Any soup recipe – just stir through to finish. Try this turmeric sweet potato soup, pumpkin soup or dairy free tomato soup.
Recipe FAQs
You can store the cashew cream in a jar in the fridge for up to 5 days.
Yes, if you have a high speed blender you don’t need to soak them, but soaking is recommended for the best results.
This just means the cashews haven’t blended properly. Make sure to soak them first or run the blender longer to get a smooth consistency.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free basics:
Dairy Free Cottage Cheese
Dairy Free Tzatziki
Dairy Free Mashed Potatoes
Dairy Free Basil Pesto
Cashew Cream (Dairy Free Cream)
Equipment
Ingredients
- 1 cup raw cashews soaked (see notes)
- ⅔ cup water
- ¼ teaspoon salt
Instructions
- Place all ingredients in a high speed blender and blend for 1 minute, scraping down the sides if needed, until completely smooth and creamy.
- Pour the cashew cream into a jar and place in the fridge to thicken and cool before using. Store in the fridge for up to 5 days.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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