Cashew Cream

This supereasy cashew cream is the ultimate vegan swap for milk or heavy cream. Use it to enrich a soup or as the base for a bechamel—the natural fats in cashews cause it to thicken like heavy cream.

  • Total Time:
  • Servings: Makes 4 1/2 cups
  • Time(Other): plus overnight soaking

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  • 2 cups whole raw cashews, rinsed
  • 3 cups filtered water, plus more for soaking

How to make this recipe

  1. In a medium bowl, cover the rinsed cashews with water. Wrap with plastic and refrigerate overnight.

  2. Drain the cashews and rinse well. In a blender, combine the drained cashews with the 3 cups filtered water; blend until very smooth and creamy, 3 to 5 minutes.

Make Ahead

The cashew cream can be refrigerated for up to 4 days. Whisk or blend to re-emulsify.

Contributed By Published March 2016

1064101 recipes/cashew-cream 2016-02-08T14:31:41+00:00 Tal Ronnen |vegetarian|desserts march-2016 recipes,cashew-cream 1064101

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