Cashew Cream

Nowadays, there are recipes for cashew cream all over the internet, but I first discovered this wonderful dairy-free alternative through The Conscious Cook by Tal Ronnen.

This is your secret non-dairy weapon to use as you would heavy cream.

The “thick” version can be used to drizzle on soups (or add a cup to thicken the soup and add creamy texture).

Makes about a 1 1/2 cups of cream.


  • 2 cups whole raw cashews, soaked overnight and drained
  • filtered water


  • Step 1

    Drain the cashews and place in a blender. Add just enough water to cover the cashews by 1 inch. Blend on high until very smooth.

    If you don’t have a high speed blender, you might want to then strain the cream with a fine-mesh sieve.

  • Step 2

    To make a thicker version, add just enough water to cover the cashews, then blend.