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Introducing my homemade Cashew Cream! It is the perfect vegan and gluten-free solution to top desserts with. It uses just four ingredients and is quick and easy to make.

Homemade cashew cream with vanilla.

Recipe Difficulty – Very Easy

Why this recipe works

One of the difficult things for vegans or those with a dairy allergy to give up is cream – whipped cream, cream cheese, heavy cream, etc. You can often use coconut milk, cashew milk, or other non-dairy milks to get close, but this vanilla cashew cream takes the cake! Whip this up, drizzle it on your favourite dessert, and bon appétit!

This was inspired by my Vegan White Sauce, and pairs well with this amazingly poured over my Pear Crumble or Apple and Blackberry Crumble both made with a Homemade Oat Crumble Topping.

I also discovered how to make Homemade Vegan Sour Cream which is similar to this recipe!

Ingredients to make Cashew Cream

Ingredients to make Cashew Cream.
  • Cashews – The cashew nut is a vegan’s secret to making things creamy and delicious!
  • Unsweetened Almond Milk – helps the cashew cream reach the perfect creamy texture.
  • Vanilla Pod – Slice the pod in half and scrape out the seeds inside one half of it.
  • Maple Syrup – Use this to bring your cream to your preferred sweetness level. I recommend between one and two tablespoons.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Unsweetened Almond Milk – Other unsweetened milk – dairy free or otherwise, will work in this recipe.
  • Vanilla Pod – If you don’t have an actual vanilla pod and seeds, you can use vanilla extract to taste.
  • Maple Syrup – Honey or agave syrup are great substitutes for maple syrup.

Variations

Top my Banana Bread & Butter Pudding with this vegan cream recipe for another great combo!

How to make Cashew Cream

cashews soaking in a bowl with water.

Step 1: Put the cashews in a bowl and cover them with boiling water. Allow them to soak for 30 minutes to help them soften.

smooth cashew cream in a blender.

Step 2: Drain the cashews and combine them with all of the other ingredients in a blender. Blend until a smooth cream forms.

Hint: Make sure to not skip the step of soaking the cashews! You need them to be soft enough to blend well.

Leftovers

Leftover cashew sauce will keep in the fridge in a sealed container for up to three days. It will thicken as it sits, so you may need to mix in some more milk to reach the desired consistency.

Recipe FAQs

Is there such a thing as vegan cream?

Yes! Vegans are quite resourceful and have come up with some great substitutions for cream. My personal favourite is a cashew sauce recipe. It combines blended cashews, vanilla, syrup, and unsweetened almond milk for a quick, easy, and delicious sauce.

Do you have to soak cashews prior to blending them?

Yes. Soaking them in hot water for 30 minutes or so allows them to soften so they will blend more easily. It also neutralizes some enzymes, making them easier to digest.

What is cashew cream a substitute for?

Cashew cream is most often a substitute for heavy cream or coconut milk. Depending on what flavours you add to it, it can be a sweet topping, a sour cream substitute, or even an alfredo sauce!

Is cashew cream healthier than cream?

It is! Using cashews gives it more protein than regular cream. While it does still have fat, it is a healthier, unsaturated fat than in a heavy cream.

cashew cream on top of pear crumble.

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5 from 1 vote

Cashew Cream

An extremely easy cashew cream you can make in just a few minutes!
Prep Time: 2 minutes
soaking cashews: 30 minutes
Total Time: 32 minutes
Servings: 6 people
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Ingredients 

  • 100 g cashews, (soaked in hot water for at least 30 minutes)
  • 100 ml unsweetened almond milk
  • 1/2 vanilla pod, (slice in half and scrape out the seeds inside)
  • 1 tbsp maple syrup, (1 to 2 tbsp depending on preferred sweetness)

Instructions 

  • Add the cashews to a bowl and cover will boiling water (from the kettle) for 30 minutes to help them soften
  • Now to a blender add the drained cashews, milk, vanilla, maple syrup and blend until a smooth cream forms

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to 3 days. You may need to add some milk to help this dairy free cream get back to the correct consistency.
To Freeze: Freeze in an airtight container for up to six months. You may need to reblend it once it thaws and add some milk to loosen it.
Tip 1: Make sure to soak the cashews in hot water for at least 30 minutes before blending into the cream.
Tip 2: Try this delicious Vanilla Cashew Cream on a variety of different desserts.
Tip 3: Swap the vanilla seeds for some lemon juice and apple cider vinegar to make more of a sour cream sauce.

Nutrition

Calories: 64kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Fiber: 1g | Sugar: 3g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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