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

Alina Eisenhauer

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

5 from 5 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Sauce

Cuisine American, dairy free, Vegan

Servings 20

Calories 94 kcal

Equipment

• 1 blender

Ingredients

  

1x2x3x

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

Instructions

 

• Place the cashews and the warm water in your blender or food processor, and blend until smooth and creamy with no lumps at all.
• Store in an airtight container in the refrigerator.

Nutrition

Serving: 1ozCalories: 94kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 3mgPotassium: 112mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 7mgIron: 1mg

Keyword dairy free, vegan

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