March 10, 2022

Two Ingredient Recipe for Cashew Cream

This recipe for cashew cream is only two ingredients, easy to make, and incredibly versatile. Cashew cream is a vegan staple recipe that you'll use in many plant-based or dairy-free recipes! Make it in just 30 minutes.

Recipe for Cashew Cream

Cashew cream is something you'll find yourself making again and again in plant-based recipes.

It's a great substitute for cream and perfect to add to anything you want to thicken. It also has a very neutral taste - cashews don't have a strong flavor - so you can use it in sweet and savory recipes without changing the flavor of the dish.

Cashew cream is very rich. The fat from the cashews is what gives the cream its flavor. You'll love adding it to soups or mashed potatoes for an incredible depth of flavor.

Why I love this recipe for Cashew Cream

  • Dietary needs — this recipe for cashew cream is vegan, gluten-free, dairy-free, oil-free, and sugar-free.
  • Allergy friendly substitutes — if you are allergic to cashews but can tolerate other nuts, I've listed a few substitutes below to make this cream without cashews
  • Little hands-on time — you'll only need about 5 minutes of hands-on time to make cashew cream. Feel free to prep the rest of your meal or do something else while the cashews are soaking and when they blend
  • Easy and versatile — cashew cream can be used in so many different ways, in both sweet recipes and savory! Plus, it's very easy to make

Recipe for Cashew Cream

Ingredient Notes

Yes - there are only two ingredients!

  • Raw Cashews: choose raw cashews to avoid added salt and oil. Especially if you are using the cream in a sweet recipe! I have also made similar creams with raw walnuts and raw almonds - see the FAQ below for more info.
  • Unsweetened Non-Dairy Milk: use unsweetened milk, especially if you are using the cream in a savory recipe. I've made this cream with cashew milk, almond milk, oat milk, and soy milk. All of them have neutral flavors that don't affect the overall cream. You can also use water.

That's it! You can always add other ingredients to the cream to create new flavors, but the basic recipe is just two ingredients.

How to make Cashew Cream

Step 1. Soak the cashews in boiling water for at least 30 minutes, up to several hours.

Step 2. Drain the cashews.

Step 3. Blend the cashews and milk in a blender or food processor until smooth. Enjoy!

Recipe for Cashew Cream

FAQ & Ingredient Substitutions

Is this recipe dairy-free?

Yes! It's also vegan, gluten-free, & oil-free -- completely plant-based!

What milk should I use?

You can use any non-dairy milk of your choice.

I've tested this cashew cream recipe with almond milk, cashew milk, oat milk, and soy milk. If you use coconut milk, you might get a slight coconut taste.

You can also use homemade milk.

Can I use water?

Yes. Using milk makes the cream just a little bit richer, but water works perfectly well.

Can I use a different nut instead of cashews?

Yes. It won't be cashew cream anymore, but the concept still works.

I've created a similar cream with almonds and walnuts. Both nuts blend nicely (though you have to soak the almonds for a little longer to get them soft.)

You may notice a stronger taste if you use almonds or walnuts. Cashews are typically used because of their neutral flavor, but the other nuts won't be too noticeable, especially if you are using the cream in another recipe.

For a recipe using walnuts go here and for a recipe using almonds go here.

How do I speed up the soaking time?

If you're in a pinch, you can speed up the process by actively boiling the cashews.

Boil water on the stove, add the cashews, and continue boiling for about 10 minutes.

Then just blend with the non-dairy milk as usual.

What blender should I use?

You can use any blender or food processor for this cashew cream. Even an immersion blender will work. Since you soak the cashews, you are making them much easier to blend.

Can I make cashew cream without a blender?

There's really no way to make cashew cream without a blender. If you have a blender, food processor, or immersion blender, any of those will work. But there's not an alternative if you don't own one of those.

I highly recommend investing in a blender or food processor. It is a kitchen staple that is worth having and (I promise) you'll use it all the time.

How should I store leftover cashew cream?

Store leftover cashew cream in an air-tight container (like a mason jar) in the fridge.

Since it's made from whole food ingredients, it will only keep for a few weeks.

Recipe for Cashew Cream

Recipes that use Cashew Cream

This recipe for cashew cream can be used in so many different ways. Here are some of my favorites:

Recipe Prayer

Thank you God for this cream. Thank you for giving us foods that nourish us instead of harming us. Amen.

Related Recipes

Looking to cook more plant-based? Check out some of my other plant-based basics:

Tried this recipe?

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Two Ingredient Recipe for Cashew Cream

This recipe for cashew cream is only two ingredients, easy to make, and incredibly versatile. Cashew cream is a vegan staple recipe that you'll use in many plant-based or dairy-free recipes! Make it in just 30 minutes.















  • 1 Cup Raw Cashews
  • 1 Cup Unsweetened Non-Dairy Milk


  1. Soak the cashews in boiling water for at least 30 minutes, up to several hours.
  2. Drain the cashews.
  3. Blend the cashews and milk in a blender or food processor until smooth. Enjoy!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography