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overhead shot of cashew cream in a white bowl with a spoon and small dish with raw cashews to the side
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5 from 3 votes

How to Make Cashew Cream

Make your own homemade cashew cream with just two ingredients and a blender/food processor - easy step-by-step tutorial with customization ideas!
Prep Time5 minutes
Resting Time1 hour
Total Time1 hour 5 minutes
Course: Condiments
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
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

Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 5mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg

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