This Cashew Cream recipe is a great replacement for heavy cream, sour cream, or any other dairy-based product that requires a full-fat component.
This recipe is a building block for different recipes and you can adjust the thickness, sweetness, and savory aspects of this recipe easily. I love having cashew cream around to add to other recipes to give them an extra pop of flavor, richness, and texture. Try using this recipe with vegan tartar sauce.
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How to Make Cashew Cream
What You Need…
- High-speed blenders are essential to creating a creamy, smooth texture.
- Raw Cashews are the base for this recipe. Always boil or roast raw nuts to kill any pathogens.
- Plant milk of any variety will work for this recipe. I generally use oat or almond milk, unsweetened.
- Salt will enhance all of the flavors in this recipe.
- Miso paste adds a savory element to the cashew cream that sets this recipe apart. I generally have yellow miso paste on hand. White miso paste is ideal in order to keep the color pale and it’s also the mildest in flavor.
Servings: 16 ounces
This Cashew Cream recipe is a great replacement for heavy cream, sour cream, or any other dairy-based product that requires a full fat component.Print Recipe
- High Speed Blender
- Bring a pot of water to a boil and add the cashews, cook for 5 minutes. Remove the cashews from the boiling water and place in cold water and soak over night.
- Drain cashews from the soaking water. Place the cashews, plant milk, salt and miso into a blender (high speed blender is preferred) and puree until very smooth.
Nutritional values are an estimate.
Serving: 1oz. | Calories: 96kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 210mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg