How Do You Make Cashew Cream

Cashew cream is made by soaking raw cashews, blending them with water until completely smooth, and using the result as a rich, dairy-free substitute for cream in sauces, soups, desserts, and coffee.
 
If you’ve been wondering how do you make cashew cream, the answer is simpler than you might think.
 
All you need is raw cashews, water, and a blender.
 
The key is soaking the cashews first so they blend into a silky, lump-free cream instead of a gritty paste.
 
Once you nail the basic method, you can make cashew cream thick for dips, thin for soups, or sweet for desserts.
 
In this post, we’ll walk through how to make cashew cream step by step, the ratio that gives the best texture, and the common mistakes to avoid.
 
Let’s get into it.
 

How Do You Make Cashew Cream? The Basic Method

You make cashew cream by soaking, draining, and blending raw cashews with fresh water until smooth.
 
Here’s the process broken down.
 

1. Start With Raw, Unsalted Cashews

The type of cashew you use matters more than you’d think.
 
Always reach for raw, unsalted cashews, not roasted or salted ones.
 
Roasted cashews carry a toastier flavor that can overwhelm delicate sauces and desserts, while salted ones throw off the balance of your recipe.
 
Raw cashews give you a neutral, creamy base that works in both sweet and savory dishes.
 

2. Soak the Cashews

Soaking is the step that separates smooth cashew cream from gritty cashew cream.
 
Cover the cashews with water and let them soak for at least 4 hours at room temperature, or overnight in the fridge.
 
If you’re short on time, pour boiling water over them and soak for 30 minutes.
 
You’ll know they’re ready when they feel soft and plump and break apart easily when pressed.
 

3. Drain and Rinse

Drain the soaked cashews and give them a good rinse under fresh water.
 
This removes any lingering bitterness and the soaking liquid, which can taste slightly sour.
 

4. Blend With Fresh Water

Add the drained cashews to a high-speed blender with fresh water and blend until completely smooth.
 
This usually takes 1 to 2 minutes, and you may need to scrape down the sides once or twice.
 
A high-powered blender like a Vitamix gives the silkiest result, but any decent blender will work if you blend long enough and soak properly.
 

The Right Cashew-to-Water Ratio for Perfect Cashew Cream

The ratio you use determines how thick your cashew cream turns out.
 
Here’s a quick guide.
 

1. For Thick Cashew Cream (Heavy Cream Substitute)

Use 1 cup of soaked cashews to ¾ cup of water.
 
This makes a thick cashew cream perfect for whipping, folding into dips, or drizzling over desserts.
 

2. For Medium Cashew Cream (Sour Cream or Yogurt Substitute)

Use 1 cup of soaked cashews to 1 cup of water.
 
This consistency works well in pasta sauces, curries, and salad dressings.
 

3. For Thin Cashew Cream (Milk or Soup Base)

Use 1 cup of soaked cashews to 1½ to 2 cups of water.
 
When you make cashew cream this thin, it blends beautifully into soups and smoothies.
 

Ways to Flavor and Use Cashew Cream

Plain cashew cream is wonderfully versatile, but a few simple additions take it further.
 

1. Sweet Cashew Cream

Blend in a couple of pitted dates, a splash of vanilla extract, and a pinch of salt for a dessert-ready cashew cream.
 
It’s fantastic over berries, in smoothie bowls, or as a dairy-free whipped topping.
 

2. Savory Cashew Cream

Add lemon juice, garlic, and a pinch of salt to make a dairy-free sour cream.
 
You can also stir in nutritional yeast for a cheesy, vegan-friendly flavor boost.
 

3. Cashew Cream as a Cooking Substitute

Use cashew cream anywhere you’d use heavy cream.
 
It holds up in creamy pasta sauces, blended soups, and even mashed potatoes.
 
Just remember it doesn’t reduce or thicken the way dairy cream does, so taste and adjust as you go.
 

4. Store It Properly

Homemade cashew cream keeps in an airtight container in the fridge for about 5 days.
 
It thickens as it chills, so loosen it with a splash of water before using.
 
You can also freeze it in ice cube trays for easy portions later.
 

So, How Do You Make Cashew Cream?

You make cashew cream by soaking raw cashews, draining them, and blending them with fresh water until silky smooth.
 
Once you know the basic method, you can adjust the cashew-to-water ratio to create thick, medium, or thin cashew cream for any recipe.
 
So next time a recipe calls for cream and you need a dairy-free swap, you’ll know exactly how do you make cashew cream at home.
 
Hope this guide has helped you learn how to make cashew cream so you can enjoy this creamy, versatile staple in your kitchen.