All-Purpose Dairy-Free Cashew Cream
A neutral dairy-free cashew cream for replacing heavy cream in sauces, soups, pasta, skillet dinners, and creamy casseroles. Keep it plain as a base, then season it inside the recipe you are making.
Recipe by Non Dairy Dude
Ingredients
Base
- 1 cupRaw cashews
- 2 cupsBoiling water, for soaking
Blend
- ¾ cupCold water or unsweetened oat milk
Optional
- ¼ tspFine salt, optional for savory recipes
- 1 tbspNeutral oil, optional for extra gloss
Instructions
- 1
Place the cashews in a heatproof bowl and cover with the boiling water. Soak for 30 minutes, then drain and rinse. If your blender is not high-speed, soak for 1 hour for the smoothest cream.
- 2
Add the drained cashews and 3/4 cup cold water or unsweetened oat milk to a blender. Use water for the most neutral cream, or oat milk for a slightly richer, rounder cream in savory sauces.
- 3
Blend on high for 1 to 2 minutes, scraping down the sides as needed, until completely smooth and glossy.
- 4
Check the texture. For a thick cream, stop here. For a pourable cream, blend in more water or oat milk 1 tablespoon at a time until it reaches the consistency you need.
- 5
If using the cream in a savory recipe, blend in the optional salt and neutral oil. If using it in a recipe that will be seasoned later, leave it plain.
- 6
Use immediately, or refrigerate in a covered jar for up to 5 days. Stir before using. If it thickens in the refrigerator, loosen with water or oat milk 1 tablespoon at a time.
Dairy Substitutions Used
Heavy cream is replaced with soaked raw cashews blended into a smooth cream. Water keeps the flavor neutral, while unsweetened oat milk makes the cream slightly richer for savory sauces. The base is intentionally plain so each recipe can add its own garlic, acid, herbs, miso, cheese-style flavors, or spices.
Tips & Variations
Timing note: The prep time includes a 30-minute cashew soak. Hands-on work is closer to 10 minutes, but the soak is what makes the cream smooth.
Use raw cashews: Roasted cashews taste too nutty and can make the cream darker. Raw cashews are milder and blend into a more neutral base.
Water versus oat milk: Use water when you want the cream to disappear into a recipe. Use unsweetened oat milk when you want a richer, more dairy-like finish in savory sauces.
Do not season too much: This is a base recipe. Keep it plain unless you know the final dish needs salt or extra gloss.
For pasta sauces: Add cashew cream near the end over low heat. Hard boiling can make cashew-based sauces thicken too quickly.
For soups: Stir it in during the last few minutes of cooking, then adjust thickness with broth or water.
Freeze in portions: Freeze in 1/2-cup portions for up to 2 months. Thaw overnight in the refrigerator and whisk or blend briefly before using.
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