How to Make Cashew Cream

overhead shot of cashew cream in a white bowl with a spoon and small dish with raw cashews to the side

5 from 3 votes

Make your own homemade cashew cream with just two ingredients and a blender/food processor - easy step-by-step tutorial with customization ideas!

Course Condiments

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Resting Time 1

Total Time 1 5

Servings servings

Calories 178kcal

Author Yumna Jawad

Equipment

Ingredients

2 cups whole raw cashews
1 cup cold water

Instructions

Place the cashews in a small bowl and cover with boiling water. Let soak until cashews are tender, at least 60 minutes or overnight.
Drain cashews and rinse under cold water.
Transfer the drained cashews to a blender or small food processor. Add the water on top, making sure it’s covering the cashews by at least 1 inch.
Blend until smooth. Place the cashew cream in a colander lined with cheesecloth to strain for an ultra smooth consistency, if desired. Then use in a recipe that calls for cashew cream.

Notes

Storage: Store cashew cream in a tightly lidded jar in the refrigerator. It is best used within three to four days. Do not use it if it looks or smells off.

Nutrition