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Cashew Cream (heavy cream substitute)

This simple cashew cream is my favorite substitute for heavy cream in both sweet and savory recipes. For non-dairy whipped cream, I generally use full-fat coconut cream, but for every other time I need heavy cream in a recipe that I want to make dairy free, I use this cashew cream. Cashew cream and cashew milk add a richness and silkiness to dishes without adding a strong flavor, which makes them great for all sorts of recipes — baked goods, mashed potatoes, mashed parsnips, soups and sauces.


Cashew Cream

Course: Sauce
Cuisine: American, dairy free, Vegan
Keyword: dairy free, vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 20
Calories: 94 kcal
Author: Alina Eisenhauer

Thick and creamy with a mild, slightly sweet flavor, cashew cream is the perfect heavy cream substitute for cooking and baking.



  • 12 ounces cashews, raw, unsalted
  • 8 ounces warm water


  1. Place the cashews and the warm water in your blender or food processor, and blend until smooth and creamy with no lumps at all.

  2. Store in an airtight container in the refrigerator.

Nutrition Facts
Cashew Cream
Amount Per Serving (1 oz)
Calories 94 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 3mg0%
Potassium 112mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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