I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
Let’s be honest, cashew cream isn’t a true substitute for traditional whipped cream. However, if dairy doesn’t agree with your body or values, homemade cashew cream is a great alternative, especially for desserts. It’s thick and creamy so it holds its shape, making it the perfect accompaniment to fresh fruit for a sweet treat. It’s also easily customizable as a dairy substitute in other types of recipes, such as soups and sauces.
Cashews taste naturally sweet. Their high-fat content paired with slightly less fiber and protein compared to other nuts (like almonds) makes them quick to soften for a variety of uses. Once properly soaked for four hours, this cashew cream recipe comes together in five minutes, which is faster than it takes to make your own whipped cream.
Raw cashews are not only delicious but also offer a wealth of nutritional benefits. These cream-colored, kidney-shaped nuts are rich in macronutrients, including health-promoting monounsaturated fats, protein and carbohydrates.
These nuts are also packed with essential minerals like magnesium and phosphorus, as well as vitamin K and vitamin B6. If that weren’t enough, cashews also contain the antioxidant selenium, which supports thyroid function and protects cells from oxidative damage.
This homemade cashew cream recipe provides a delicious way to enjoy these popular nuts. Incorporating them into your eating pattern on occasion can support overall health by introducing a variety of important nutrients our bodies need to thrive.
Cashew Cream Recipe Ingredients
With only a few ingredients, this cashew cream recipe comes together easily. Use pure liquid stevia or monk fruit drops to increase the sweetness if desired. For a warming effect, cinnamon is another great addition, but it tastes just as delicious without it. Being able to adjust the flavors to suit the intended end use is what makes this cashew cream recipe so versatile. Here’s what you’ll need:
Raw Cashews – One cup of raw, unsalted cashews will yield about 1 ½ cups of thick cashew cream. Roasted nuts are typically coated with industrially processed and highly inflammatory oils. Plus, they’re more likely to be rancid. Using raw nuts for this recipe ensures a healthier cashew cream with a cleaner flavor. I buy these Organic Raw Cashews from Thrive Market. (Get 40% off your first order with my partner link, if interested).
Pure Vanilla Extract – One teaspoon of pure vanilla (such as Organic Madagascar Vanilla Extract) enhances the natural flavor of homemade cashew cream. The subtle warmth introduced by the vanilla ensures the versatility of the recipe, making it a compliment to all manner of desserts.
Water – ½ cup of filtered water is just enough to result in a smooth, thick consistency resembling whipped cream. For a thinner consistency closer to heavy cream or milk, add more water, one tablespoon at a time.
Fine Sea Salt – A pinch of sea salt brings out the other flavors of the cashew cream while adding extra minerals.
Optional Ingredients:
Pure Liquid Stevia or Monk Fruit Drops – Raw cashews are already slightly sweet, but sometimes you want more. About 10-15 drops of either of these natural sweeteners will do the trick, but adjust to taste.
First things first, soak the cashews in water so they’re nice and tender. This is critical to getting a smooth, creamy consistency (and maximizing nutrient value). Simply add the raw cashews to a small glass bowl with 2 cups of water and a pinch of sea salt. Cover with a dishcloth and let them soak for 3-4 hours (but no more than four).
Once soaked, drain and rinse the cashews until the water runs clear.
Next, pour the soaked cashews into a food processor. Add the vanilla, sea salt, ¼ cup of water and the cinnamon if desired. Beginning at medium-low speed, process for about 2 minutes, gradually increasing to high speed. Pause to scrape the sides of the food processor every 30 seconds or so.
Gradually add the remaining ¼ cup of water, 1 tablespoon at a time, or until the desired consistency has been reached. Add pure liquid stevia or monk fruit drops to sweeten to taste if desired.
Store in an airtight glass container in the refrigerator for up to 3 days. If the cashew cream starts to separate, just give it a good stir.
Uses for Cashew Cream
My favorite way to enjoy cashew cream is with fresh berries or stone fruits like peaches or nectarines. It makes a great dessert or a standalone snack when you’re craving something sweet.
Alternatively, use it as a topping for pies or Chai Spiced Turmeric Oatmeal, or as a substitute for dairy whipped cream in other dessert recipes.
And lastly, I’ll just say that this cashew cream recipe is so satisfying and delicious that I often eat a spoonful of it by itself, or I’ll sprinkle it with some mini-chocolate chips. Regardless of how you choose to enjoy it, it’s sure to bring a smile to your face.
This homemade cashew cream recipe couldn’t be simpler. Serve with fresh fruit as a healthy dessert or as a vegan topping to your favorite oatmeal or baked goods.
Begin by soaking the cashews in water so they’re nice and tender. This is critical to getting a smooth, creamy consistency. Add the raw cashews to a small glass bowl with 2 cups of water and a pinch of sea salt. Cover with a dishcloth and let soak for 3-4 hours (4 hours max).
Once soaked, drain and rinse until the water runs clear.
In a food processor, add the soaked cashews, vanilla, sea salt, ¼ cup of water and the cinnamon if desired. Beginning at medium-low speed, process for about 2 minutes, gradually increasing to high speed. Pause to scrape the sides of the food processor a few times.
Gradually add the remaining ¼ cup of water, 1 tablespoon at a time, or until the desired consistency has been reached. Add pure liquid stevia or monk fruit drops to sweeten to taste as needed.
Serve with fresh fruit, or use as a topping in place of traditional whipped cream on various desserts.
Store any leftover cream in an airtight glass container in the refrigerator for up to 3 days.
Notes
If the cashew cream starts to separate, just give it a good stir.
