Go Back
+ servings
A hand lifting a spoon out of a jar full of cashew cream. The cashew cream dripping off the spoon back into the jar.

How To Make Cashew Cream

A versatile, multi-purpose cashew cream, perfect for plant-based and dairy-free cooking!
Print Pin
Prep Time: 10 mins
Soaking Time: 20 mins
Total Time: 30 mins
MAKES : 16 Servings


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


  • 2 cups Raw Cashews
  • 1 + ¼ cup Filtered Water (plus extra for soaking)
  • 1 tbsp Apple Cider Vinegar (optional)


  • 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 + ¼ cup 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.


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!


Serving: 2Tablespoons | Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 3mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!