5 Cashew Cream Recipes

by | Updated: December 3rd, 2016 | Read time: 2 minutes

Drizzled on fruit, swirled into coffee, spread on a warm muffin–cashew cream is a dairy-free delight you can dollop atop just about anything, without guilt! Made from just two ingredients–raw cashews and water–simply adjust the liquid for a thinner (“milk-like”) or thicker (“frosting-like”) cream. Drop in some vanilla, coconut, almond or even mint extract for a flavor twist on the natural, nutty taste!


non-dairy cream made with cashews

Cashew Cream

Makes about 3 cups


2 cups raw cashews


1. Place cashews in a glass jar or bowl. Cover with cool water and refrigerate for at least two hours or overnight.

2. Drain water and rinse cashews. Place cashews in a blender or food processor and add about one cup of fresh, cool water. (Note: Use less water–about ¼ cup””for a thicker consistency, like frosting. Use more water–about 3 cups–for a thinner consistency, like milk. Using 1 cup will create a heavy cream that can be drizzled on desserts or fruit.)

3. Store in an airtight container in the refrigerator for up to a week.

4 Great Ways to Kick Up Cashew Cream

1.  Make it a simple dessert frosting/icing: Add 1 to 2 tsp. vanilla and a pinch of pure stevia powder or a tiny drop of stevia liquid.

2.  Fancy recipe? Make it a flavored frosting/icing: Add 1 to tsp. of any of the following–coconut extract, almond extract, maple extract, mint extract.

3. Electrify your sandwich with a spicy/savory cashew cream spread: Add 1 to 1 tsp. of wasabi powder or pepper (black, red or both!).

4. Pizza, anyone? Make a cashew “cheese”: Add ¼ cup nutritional yeast flakes and freshly ground pepper to taste.