All-Purpose Dairy-Free Cashew Cream
A neutral dairy-free cashew cream that stands in for heavy cream in sauces, soups, pasta, and casseroles.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Sauces
Published
This is the one I make on repeat. Soaked cashews blend into something genuinely silky, and I leave it unseasoned on purpose so it can become whatever I need that night.
That's really the whole point. Plain cashew cream isn't a finished sauce, it's a stand-in for heavy cream. I add garlic and herbs when it's headed into dairy-free Tuscan chicken, or let it go rich and cozy in creamy potato soup. Same base, different recipe doing the talking.
Once you've got a batch in the fridge, you'll find reasons to use it. It's the easiest dairy-free heavy cream swap I know, and it costs about ten minutes of blending.
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.
How we make it dairy-free
- Heavy cream → Raw cashews soaked until soft, then blended smooth. Once they're broken down they pour and thicken almost exactly like cream does.
- Thinning liquid → Plain water keeps the flavor neutral. Swap in unsweetened oat milk if you want a touch more body for savory sauces.
- Seasoning → I leave salt and oil out of the base. Add them later, in the actual recipe, so the cream can flex from garlicky to cozy depending on what you're making.
Keep the base plain and you'll never be stuck explaining why your soup tastes like cashews.
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.
Frequently asked questions
Can I use a different nut instead of cashews?⌄
Cashews are the move here because they blend fully smooth with no straining. Blanched almonds work in a pinch but you'll likely need to strain out the skins and pulp, which is a step I'd rather skip.
Can I make this ahead of time?⌄
Yes, that's basically the whole strategy. I make a batch and keep it on hand so I'm not starting from scratch every time a recipe calls for cream.
How long does dairy-free cashew cream keep in the fridge?⌄
About 4 to 5 days in a sealed container. Give it a stir before using since it can thicken up as it sits.
Is this recipe nut-free?⌄
No, cashews are the entire base. If you need a nut-free version, look for a sunflower seed cream instead, the method is similar but the flavor is a bit more assertive.
All-Purpose Dairy-Free Cashew Cream · https://nondairydude.com/recipes/all-purpose-dairy-free-cashew-cream
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