Indulgence meets simplicity with this quick and easy Vegan Cashew Cream recipe. Prepare to be swept away by the creamy decadence that can be conjured with just three humble ingredients in a mere five minutes of preparation. This velvety Cashew Cream will become your secret weapon for adding luscious, plant-based creaminess to all your favorite dishes!
If you thought going vegan meant you couldn’t enjoy your favorite creamy dishes anymore, you were wrong! Check out my plant-based recipes for Mac & Cheese, Nacho Cheese, Whipped Feta, and Homemade Ice Cream Bars next to get your fix.
Jump to:
Say hello to homemade cashew cream – a three-ingredient wonder that's about to become your secret weapon in the kitchen. In just 5 minutes of active preparation, you'll unlock a world of velvety texture and luxurious taste that's not only incredibly versatile but also a meal prep game-changer.
Whether you're a seasoned vegan chef or just venturing into the world of dairy-free deliciousness, this vegan cashew cream recipe is here to dazzle your tastebuds and transform your dishes into pure plant-powered perfection. Get ready to blend, pour, and savor the possibilities!
What is Cashew Cream?
Cashew cream is a magical potion for vegan cooking that adds a rich and creamy touch to your dishes without any dairy involved. It's made from just three simple ingredients: cashews, water, and a pinch of awesomeness. 😄
It's made by blending up cashews until they become super smooth and velvety, resulting in a luxurious, creamy concoction that almost perfectly mimics the texture and lightly sweet taste of heavy cream.
Whether you want to drizzle it over your morning oatmeal, stir it into savory pasta sauces, dollop it on soups, or even make whipped cream to top your luscious desserts, cashew cream has got your back — it's perfect for all sorts of deliciousness.
Best of all, you'll only need about 5 minutes of active prep time to make a batch, which you can easily freeze into ice cubes for whenever you need that creamy, silky touch. So, if you're looking to dip your toes into the world of vegan cooking or simply want to add some rich creaminess to your favorite plant-based recipes, cashew cream is the way to go. Get ready to create some vegan magic! 🌱✨
Ingredients
As promised, you only need a handful of ingredients to make this basic recipe. Here’s what to grab:
- Raw Cashews - “Raw” is the name of the game when you’re turning nuts into a luscious vegan cashew sauce. If cashews aren’t your friends, you can swap in raw macadamia nuts or even raw pumpkin seeds if needed.
- Water - You’ll need a few changes of water here. For the best flavor, use filtered.
- Salt - A pinch of seasoning makes all the difference!
Instructions
Prep the cashews either using the overnight or quick-soak method.
Add the cashews, ½ cup of water, and salt to a high-speed blender. Blend on the highest speed for 60 until smooth and creamy.
Use in all of your favorite recipes! I add it to pasta sauces, soups, and dressings, and also on things like tacos, Buddha bowls, and casseroles.
Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to three months. When ready to use, thaw overnight in the refrigerator.
Optional Add-Ins/Variations
This recipe is at its most basic so it is very versatile. However, you can add things to it depending on what you're making. For instance, I like switching out the water for creamy soy or oat milk when I am adding it to pasta or soups. You can also add some lemon juice, garlic, herbs, etc. depending on what your ultimate use for it is.
Pro Tips
- Short on time? No problem! Use my simple quick-soak method. Bring your water to a rolling boil, then pour over the raw nuts. They should be ready for blending into creamy, dreamy deliciousness in less than an hour!
- Invest in a High-Speed Blender. This is a huge deal, especially when it comes to vegan cooking! I personally have the Vitamix a3500. Aside from Vitamix, Blendtec is probably the best bet. For a slightly less expensive version, Ninja is decent.
- Don’t skimp on the soaking step. Soak your cashews overnight (or in boiling water for about an hour) to help the blending process. This will ensure your cashew cream comes out super smooth and not gritty.
FAQ
Imagine you're whipping up a recipe, and you want that creamy, dreamy factor, but without dairy. That's where cashew cream steps in like the superhero of taste and texture. It's the plant-based answer to heavy cream, and it's super versatile.
So, let's say you're craving something creamy for your pasta, but you're all about that vegan life. Try a batch of cashew cream pasta sauce! Instead of regular heavy cream, you can use cashew cream to make your sauces velvety and delightful. And guess what? It works like a charm in soups too. Creamy tomato soup? Check. Potato soup? Double check.
But wait, what about dessert time? Yep, cashew cream can even metamorphose into billowy clouds of dairy-free whipped cream. Imagine topping off your pies and cakes with a dollop of goodness that's totally plant-powered.
Oh, and remember that creamy goodness you used to dollop on tacos and baked potatoes? You can easily turn this cashew cream into a vegan sour cream recipe by adding a bit of lemon juice in place of the water. Slather it on tacos, mix it into dips, or use it as a tangy drizzle for all sorts of dishes.
And if you're all about morning oats or smoothies, cashew cream can make your breakfast game even better. It's a magical ingredient that turns ordinary dishes into extraordinary ones, without a drop of dairy in sight. 🌱🥛
While they both involve cashews, cashew cream and cashew butter are actually quite different.
Cashew cream is the dairy substitute champ. It's made by blending soaked raw cashews with water until it's silky smooth. The result is a dreamy concoction that mimics the texture of heavy cream. It's perfect for adding lusciousness to sauces, soups, desserts, and even as a tangy topping like sour cream.
Cashew butter, on the other hand, is like peanut butter's cool cousin. It's made by grinding roasted, salted cashews until they transform into a smooth spread. Think: rich, nutty, and oh-so-spreadable. You'd typically use cashew butter as a spread on toast, in sandwiches, in baking recipes, or even for dipping fruits and veggies.
So, in a nutshell (pun intended), cashew cream is your creamy replacement for dairy cream, while cashew butter is all about those nutty, buttery vibes. Two different stars in the cashew universe, each with their own tasty roles in the culinary world! 🌰🥛🧈
Absolutely, you can cook with it! It's not only versatile but also quite resilient to heat. Just keep in mind that while cashew cream holds up well to heat, it's a good idea to add it towards the end of cooking or heat it gently to prevent separation or curdling.
Like any food, cashew cream does have a shelf life, but there are ways to ensure it stays fresh for as long as possible. Keep in mind that since this recipe is a homemade concoction, it doesn't have preservatives like store-bought items might.
If stored in an airtight container in the refrigerator, cashew cream can typically last for about 4 to 7 days. Over time, it might thicken slightly, but you can often thin it out with a bit of water and give it a good stir before using.
If you're looking to extend its shelf life, you can freeze it. It's best to freeze it in small portions or ice cube trays for easy thawing and using later. Frozen cashew cream can last around 2 to 3 months in the freezer.
As with any food, always use your kitchen "spidey senses" to judge if cashew cream has gone bad. If you notice an off smell, strange texture, or any signs of mold, it's best to discard it.
My vibrant vegan pink pasta is one of my favorite recipes using cashew cream, but it really can be added to anything from a buddha bowl to soups and more!
Why You’ll Love This Recipe
This recipe is quickly going to become your secret weapon in all of your plant-based recipes:
- Meal Prep Friendly: You'll always want to have some cashew cream on hand, making it great to meal prep and keep in the fridge or freezer so you have it ready to go when the recipe calls!
- Super Versatile: Dinners, desserts, you name it! This cashew cream is ready to add that extra creaminess to any recipe.
- SO EASY: There are only 3 ingredients involved in this recipe and some blending power. Could this recipe be any easier?!
Let me know if you try this out in any of your recipes, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.
Pairing
Here are some recipes you can use this cashew cream in:
📖 Recipe
Simple Cashew Cream
- Total Time: 5 minutes
- Yield: about 1 ½ cup 1x
- Diet: Vegan
Description
Prepare to be swept away by the creamy decadence that can be conjured with just three humble ingredients in a mere five minutes of preparation. This velvety Cashew Cream will become your secret weapon for adding luscious, plant-based creaminess to all your favorite dishes!
Ingredients
- 1 cup cashews (soaked, drained & rinsed)*
- ½ - 1 cup water
- ½ teaspoon salt
Instructions
- Prep the cashews either using the overnight or quick-soak method (see notes).
- Make the cashew sauce by adding the cashews, ½ cup of water, and salt to a high-speed blender. Blend on the highest speed for 60 until smooth and creamy. Add more water a tablespoon at a time to get your blender going if necessary.
- Use this cashew cream in all of your favorite recipes! I add it to pasta sauces, soups, and dressings, and also on things like tacos, Buddha bowls, and casseroles. Really anything that needs an extra creamy touch, this cashew cream can be used for the job!
- Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to three months. When ready to use, thaw overnight in the refrigerator.
Notes
To soak cashews, place them in an airtight container covered with water for 8 hours or overnight. If you're in a time crunch, do the quick-soak method by placing the cashews in a heat-safe bowl and soaking them in boiling water for 30-60 minutes. For both ways, drain and rinse the cases before using.
- Prep Time: 5 Minutes
- Category: Staple
- Method: Blender
Keywords: cashew cream, vegan staples
Pin the image below to save this vegan staple recipe!
Comments
No Comments