Vegan Cashew Cream

Learn how to make smooth and creamy cashew cream to spread across your morning bagel breakfast or top your evening dessert.

Sure, it’s convenient to go to the store and buy creams, but what fun is that? Plus, have you ever read the labels and checked out the additives? This recipe entails only a handful of natural ingredients and the slightest amount of effort. After one taste, we know you’ll agree — homemade is the way to go.

To sweeten this recipe, soak 1–2 dates in 1/2 cup + 1 Tbsp. water until pliable; process with cashews according to the recipe. Or, add maple syrup to the cream to taste.

See also Kathryn Budig’s Vegan BLT Recipe


Cashew cream is a great, dairy-free substitute for heavy cream. A few savory options, include: Alfredo sauce, white pizza sauce, and salad dressings. Add creamy body to, or drizzle on soups, or sub for sour cream or cream cheese. On the sweeter side: make a “milkshake” or smoothie, turn into icing, dollop on desserts, or mix with maple syrup for an oatmeal or pancake topper.

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Prep Time
10 min


  • 1 cup raw whole cashews

  • 1/2 cup + 1 Tbsp. water

  • 1/8 tsp. kosher salt


Place cashews in a bowl with cold water to cover by one inch. Cover bowl and let cashews soak at room temperature until they break apart when pressed between two fingers, 10–12 hours. Drain cashews, then transfer to a food processor.

Add 1/2 cup + 1 Tbsp. water and salt to food processor; process until cashew cream is smooth and creamy, about 2 minutes, scraping down sides of bowl every 30 seconds.

Nutrition Information

  • Serving Size 1
  • Calories 49
  • Carbohydrate Content 3 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 0 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 16 mg
  • Sugar Content 1 g