Mar 13, 2025 (Last updated Apr 24, 2026) by Hannah Sunderani
This 15-minute cashew cream is quick, easy, and oh so creamy! Made with two staple ingredients, water and cashews. You’ll never need to run to the store for vegan heavy cream or coconut milk again! Its mild, neutral flavour makes it incredibly versatile—perfect for adding dairy-free creaminess to sauces, soups, pastas, and desserts. You can even use it as a coffee creamer if you love a luxurious morning cup.
If you’re searching for the ultimate heavy cream dairy-free alternative, this how-to guide to Cashew Cream shows you how to make the best plant-based swap.
Why You’ll Love My Recipe
As a vegan blogger I use dairy-free cream a lot in my cooking and baking. And I have tried my fare share of store-bought vegan creams and vegan cream recipes on the web. Trust me when I say that nothing is easier, smoother and creamier than my simple 2-ingredient cashew cream recipe. It’s a rich, dairy-free alternative made by blending raw cashews with water until smooth and velvety.
Unlike store-bought alternatives which requires preservatives, this quality homemade cream gives you full control over the texture and consistency. I’ve recipe tested this multiple times and used it as a creamer in multiple recipes. It’s a foolproof recipe that delivers the perfect dairy-free substitute every time!
And while full-fat coconut milk is also one of my favourite plant-based substitutes for heavy cream, there are times when I want to avoid the coconut flavour in a dish. That’s when cashew cream comes to the rescue!
Hannah xx
Recipe Notes
In my extensive recipe testing, I found the perfect ratio to be 1:1.5. So for every 1 part cashews, you’ll want to use 1.5 parts water. This yields a thick, yet pourable cashew cream that can be used in any recipe that calls for a thick, rich cream.
How to Make Cashew Cream
Making vegan cashew cream couldn’t be easier! Here’s how to do it…
How to Use it
Now that your cashew cream is ready, here are a few delicious ways to use it:
- Curries and Soups – Use it for my Vegan Cream of Mushroom Soup. Or, it’s the perfect coconut milk swap in my Butternut Squash and Sweet Potato Soup or 30-Minute Cauliflower Curry!
- Creamy pasta sauces – Try it with my Vegan Mushroom Pasta or Vegan Alfredo.
- Homemade porridge – I love it in my Brown Rice Porridge and have used it to make my Quinoa Porridge when I’m out of coconut milk.
- Nice cream and smoothie bowls – Thicken up your smoothie bowls and vegan ice cream, like this 3-Ingredient Matcha Nice Cream!
- Creamy sauces and dips – Use it to make Vegan Queso and Vegan Ranch Dressing.
I hope you love this Cashew Cream recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
15-Minute Cashew Cream (Vegan)
Ingredients
- 1/2 cup cashews
- 3/4 cup water
Instructions
- In a small bowl, soak the cashews in boiling water. Set aside for 10 minutes (or up to 1 hour). Then strain.
- Add the strained cashews to a blender with the water and blend on high until smooth, about 1 minute. Use this cashew cream in recipes like soups, porridges, coffee or however else you enjoy using cream!
Notes
Approvals
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