1 Ingredient Cashew Cream

Quick and straightforward 1 ingredient cashew cream is a reliable substitute for coconut milk, or plant-based option to replace heavy cream in recipes. It is oil-free, gluten-free, vegan, keto and Paleo.

Vegan Heavy Cream Substitute

Cashew cream is a recipe that will convince almost anyone that plant-based can be (and is!) satisfying. It is luxurious in texture–creamy, velvety, and rich–and can be used like heavy cream in a wealth of recipes and dishes. For example use cashew cream in:

• Creamy soups (e.g., tomato soup, broccoli soup, potato soup)
• Creamy pasta sauces (e.g., vegan alfredo sauce)
• Creamy salad dressings and dipping sauces (e.g., vegan ranch dressing)
• Mashed potatoes
• Non-dairy ice creams
• Tacos and burrito bowls
• Roasted sweet potatoes

This essential version is made with nothing except raw cashews, plus some water for soaking and blending. This makes the cashew cream neutral for use in sweet or savory recipes of all kinds.

Recipe Benefits

• Soy-free
• Vegan (egg-free, dairy-free)
• Grain-free
• Gluten-free
• Oil-free
• Sugar-free
• Fast & straightforward to make
• Made with 1 ingredient (no need to add plant-based milks, like cashew milk or almond milk)
• Keto
• Paleo

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Raw cashews

You will also need some water to soak and blend the cashews. I call this a one ingredient recipe because I assume you have running water in your kitchen (similarly, I would not include water as an ingredient for boiling pasta or making oatmeal). The only ingredient you need to acquire is the raw cashews :).

Save Money: Use Cashew Pieces

You can save a significant amount of money by using cashew pieces (broken cashews) in place of whole cashews. They get blended anyway, so why not? They are what I use to make kitchen-made cashew butter, too.

You can also acquire cashews for much less if you order them in bulk, online. I store mine in the freezer to keep them fresh.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

Step One: Quick-Soak the Cashews

Place the cashews in a medium bowl. Add enough water to cover the soaking cashews by 1 inch (2.5 cm).

• If you prefer, you can soak the cashewsovernight:Use cold or room temperature water. Let soak for a minimum of 8 hours or up to 24 hours.

Step Two: Drain the Cashews

Drain the cashews in a mesh sieve (discard soaking water). Rinse the cashews under cold water and drain again.

Place the drained cashews in a blender along with the fresh water.

Step Three: Blend the Cashews

Blend the cashews and fresh water in a high-speed blender on high speed until completely smooth, stopping several times to scrape down the sides of the blender container.

Step Four: Transfer Cream to a Container

Pour the cashew cream into a jar or other lidded container, for storage, until ready to use.

FAQ & Tips

• What is the Taste & Texture of Cashew Cream?The cashew cream has a mild, neutral flavor, and rich consistency, just like heavy cream.
• Can I Make the 1 Ingredient Cashew Cream Thinner? Or Thicker? Yes! This recipe produces a medium-thick cream. You can adjust the cashew cream recipe by altering the ratio of cashews to water. Decrease the water or increase the amount of cashews or water to make the cream thicker/denser
• How Should I Store the Straightforward 1-Ingredient Cashew Cream?Store the cream in an airtight jar or covered container in the refrigerator (fridge) for up to one week.
• Can I Freeze Cashew Cream?Yes! Freeze the cashew cream in a freezer safe bag or container. Let it thaw in the refrigerator overnight, or use the thaw function on your microwave. Use as you would freshly made cashew cream.
• Can I use other ingredients to make vegan heavy cream?Yes! You can use an equal weight of raw sunflower seed kernels to make a nut-free version of this cream.
• Can I Make this in a Food Processor?Probably not–most food processors cannot break down cashews to the point that they are entirely smooth. You really need to use a high-powered blender, like a Vitamix, Blendtec, or Ninja.

Flavor Variations

Add additional flavors to the cream with one or more plain stir-ins:

• Add Lemon Juice for Cashew Sour Cream: Add 1 tablespoon lemon juice, or apple cider vinegar, to the cashew cream, as well as a generous pinch of salt. Add more of each, to taste.
• Flavorings:Fresh herbs, dried herbs, onion powder, garlic powder, a garlic clove, spices, chiles, sriracha, pepper, nutritional yeast, you name it! Simply add the flavorings of your choice to create unique dips and sauces.
• Sweetener:Add teaspoon of vanilla extract and a tablespoon or more of your go-to sweetener, such as maple syrup or coconut sugar, for a sweet vanilla topping, reliable for using on top of plant-based desserts. (Note: the cashew cream does not whip like whipped cream).

Happy Cooking!