According to the schedule I made for myself last week that makes today NEW RECIPE TUESDAY! So exciting :)

Last Friday I posted a quick improv meal that included cashew cream as one of the components. I know, I know – it came out of way left field with no explanation as to where it came from. Well today I am going to tell you.

Cashew cream is actually super easy to make. It is essentially cashews and water ground up into a saucy texture. I had originally made it this time around just for something to have around the house for miscellaneous things and I have actually used it way more than I thought I would.

How to Make Cashew Cream

Makes 1 cup – 1 and a 1/2 cups of cream


  • 1 cup of raw cashews
  • 1/3 – 1 cup of water, may need more if you want thinner cream


Soak the raw cashews in cold water for at least 3 hours then drain and rinse. Add cashews and water to a high-speed blender. Start with 1/3 cup and work you way up to desired consistency. Blend on high for at least 1 minute. It may take longer depending on what kind of blender you have. As it blends, add more water as needed for your own preference. I like mine to be a little thicker so I stick to closer to 1/3 cup.

After your cream is blended you can play around with some different ingredients to get it just how you want it. I like to leave mine plain and add ingredients in per recipe. The first time cashew cream made its début on my blog was for vegan mushroom soup.

Some taste profiles to try. The amounts of each will depend on if you are going to use the whole batch or just a little bit at a time. The portions are for the entire batch, adjust as necessary.

  • Sweet cashew cream: add 1/2 tsp vanilla extract, pinch salt, 1 Tbsp sweetener of choice (could be maple syrup, sugar, stevia, dates, agave, etc.)
  • Savory cashew cream: Pinch of salt, fresh or dried herbs, lemon juice
  • Spicy cashew cream: Add 1 Tbsp of sriracha or other hot sauce to 2 Tbsp cream. I haven’t done this with a large batch yet so I am unsure of how it will hold long term.

The cream will be good in the refrigerator for about a week. It can also be frozen but I have not found the need for that yet.

If you need more inspiration than my vegan mushroom soup or my improv beans and rice with cashew cream here is another one for you!

Grilled Avocado and Tomato with Cashew Cream


  • 2 slices of bread
  • 1/4 an avocado
  • 3 slices tomato
  • 1 Tbsp cashew cream
  • 1 Tbsp coconut oil


Assemble sandwich by first brushing outside of each slice with coconut oil. Next add half of the cashew cream to each side of the bread (that you did not put the coconut oil on). Top with avocado and tomato.

Heat on each side in skillet until bread is toasted. There you have it, a delicious twist on a grilled cheese!

Sorry my photos have been absolutely dreadful lately! My good camera has been tied up at work and my camera on my iPhone has died (can we PLEASE just release the new phone already). I have been using my iPad to take pictures… really not ideal and the photo quality is about half of that of the iPhone… which isn’t the absolute best for photos anyway!

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  1. Sandra (@CandidaDietTips) says:

    Hello fellow Vegan Mofo’er :-)

    Love your post about how to make cashew creme, and would like to link to it on the Vegan Mofo round up post on my blog this Friday.
    Nice to meet you btw.

    P.S. Connect with me on Facebook (CandidaDietPlan), @candidadiettips on Twitter and Sandra Boehner on Pinterest so you see when the post goes live ;-)

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