A hand dipping a spoon into a jar of cashew cream with raw cashews sprinkled around.

How To Make Cashew Cream

Recipe By : Michelle McCowan

5 from 2 votes

This Homemade Cashew Cream is an incredibly simple dairy-free staple to make. Use it to make numerous dairy-free recipes, including salad dressing, pasta sauces, milk, yogurt, pudding and more!

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Prep Time 10

Soaking Time 20

Total Time 30

Dietary GF, Oil Free, Soy Free, Sugar Free, Vegan

Season(s) All Seasons

Difficulty Easy

Yield 2 Cups

Equipment

High Speed Blender
Strainer / Colander
Kettle / Stove Top & Pot (Optional)

Ingredients

▢ 2 cups Raw Cashews
▢ 1 ¼ cup Filtered Water (plus extra for soaking)
▢ 1 tablespoon Apple Cider Vinegar (optional)

Instructions

Add 2 cups of raw cashews to a bowl or sealable container.
Next, pour in enough water to cover the cashews fully. You can add a tablespoon of apple cider vinegar to improve digestibility and further soften the cashews for blending.
Let the cashews soak overnight or for eight to twelve hours.
*If you are in a pinch and need your cashews soaked right away, soak them in hot water for 20 - 30 minutes.
Once your cashews are soaked and softened, pour into a colander to strain the soaking water. Rinse the cashews well.
Add the cashews, along with 1 to 1.5 cups of fresh water, to a blender and blend until smooth (usually about 30 seconds to a minute).
Once your cashew cream is blended and smooth, you can use it right away or store it in an airtight container for up to seven days.

Notes

If you need your cashew cream to be a thicker consistency add less water, if you need it thinner, add more.

*If your blender isn't high-powered or if you're having trouble getting a smooth cashew cream, add a little extra water (warm will help even more) and blend for at least 30 seconds.

Watch the Video!

Nutrition

Total Servings : Servings

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