Cashew cream isn't just for vegans — omnivores can fall in love with it, too. It's a neutral-flavored, dairy-free replacement for heavy cream and can be used in a variety of ways, from alfredo sauce to a dessert topper. It's a secret-weapon vegan ingredient that makes a huge flavor and texture difference in soups, sauces, casseroles, and desserts.
Makes
16 servings (1 cup)
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tips
To sweeten, soak 1–2 dates in ½ cup + 1 Tbsp. water until pliable; process with cashews according to the recipe. Or, add maple syrup to the cream to taste.
PUTTING CASHEW CREAM TO WORK IN YOUR KITCHEN
Cashew cream is a great, dairy-free substitute for heavy cream.
A few savory options, include: Alfredo sauce, white pizza sauce, and salad dressings. Add creamy body to, or drizzle on soups, or sub for sour cream or cream cheese.
On the sweeter side: make a “milkshake” or smoothie, turn into icing, dollop on desserts, or mix with maple syrup for an oatmeal or pancake topper.
Instructions
Place cashews in a bowl with cold water to cover by one inch. Cover bowl and let cashews soak at room temperature until they break apart when pressed between two fingers, 10–12 hours. Drain cashews, then transfer to a food processor.
Add ½ cup + 1 Tbsp. water and salt to food processor; process until cashew cream is smooth and creamy, about 2 minutes, scraping down sides of bowl every 30 seconds.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 49
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 16mg 0%
% Daily Value*
Carbs 3g 1%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
