Cashew Cream: The Dairy-Free Secret Every Plant-Based Cook Needs
If there’s one thing I always keep in my fridge, it’s a jar of cashew cream. Around here, it’s the little black dress of plant-based cooking — simple, versatile, and always classy.
You can drizzle it over soups, swirl it into pasta, or spread it on tacos. It’s the creamy, dreamy upgrade that makes everything taste a little more special — and no one will guess it’s dairy-free.
I discovered cashew cream years ago when I first started experimenting with plant-based recipes. I missed that comforting richness that cream and cheese bring to Southern dishes, but I didn’t want the heaviness (or cholesterol) that comes with dairy. Once I blended soaked cashews with water and lemon juice, I realized I’d found my forever swap.
What Is Cashew Cream?
Think of cashew cream as a plant-based alternative to heavy cream or sour cream. Made from blended cashews and water, it’s smooth, mild, and takes on any flavor you add — savory or sweet.
Use it as a topping for chili, stirred into mashed potatoes, or even as the base for a creamy salad dressing.
Why You’ll Love It
- Just 5 ingredients. Cashews, water, lemon juice, and a pinch of salt (plus garlic if you want a savory kick).
- No dairy, no oil. 100% plant-based goodness.
- Customizable. Make it thick for spreading or thin for drizzling.
- Keeps well. Stays fresh for about 5 days in the fridge or a month in the freezer.
A Few Serving Ideas
- Drizzle over pumpkin tomato soup (my personal favorite combo).
- Use as a creamy layer in lasagna or enchiladas.
- Add a spoonful to roasted veggies for instant flavor.
- Blend with herbs or chipotle for an easy dip.
Nutrition Spotlight
Cashews bring more than creaminess — they’re full of healthy fats, plant protein, and minerals like magnesium and zinc. One tablespoon of cashew cream has about 60 calories, 2 grams of protein, and plenty of heart-healthy monounsaturated fats.
Final Thoughts
Once you make your first batch of cashew cream, you’ll start finding excuses to put it on everything. It’s the kind of recipe that proves plant-based eating isn’t about giving up flavor — it’s about finding better, fresher ways to enjoy it.
So grab those cashews, fire up your blender, and let’s get creamy.
Ingredients
Method
- Soak cashews:
- Quick method: Cover cashews with boiling water and let sit 15 minutes.
- Traditional method: Soak in room-temp water 4–6 hours or overnight, then drain.
- Drain cashews and add to a blender with ¾ cup fresh water, lemon juice, garlic powder, and salt.
- Blend until silky smooth, adding a tablespoon of water at a time if you want it thinner (for drizzling) or leave it thicker (for dolloping).
- Keeps up to 5 days in the fridge or 1 month in the freezer.