Do I have to soak the cashews?

Yes. Soaking the cashews makes them easier to blend and helps ensure a smooth, grit-free cashew cream, especially if you’re using a standard blender. If you’re short on time, you can simmer the cashews in water for 10–15 minutes to soften them quickly before blending.

Can I make cashew cream without a high-speed blender?

Yes. A high-speed blender gives the smoothest results, but a regular blender will work with a bit more blending time. Blend longer than you think you need to, and stop to scrape down the sides so everything breaks down evenly.

How long does cashew cream last in the refrigerator?

Cashew cream keeps well in an airtight container in the refrigerator for 3–4 days. It will thicken slightly as it chills, so you can thin it with a small splash of water and re-blend before using if needed.

Cashew Cream Recipe (Vegan & Versatile)

Name: Cashew Cream Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup raw cashews, soaked overnight in water, then drained; ½ cup cold water, plus more as needed; 2 tablespoons full-fat canned coconut milk (thick portion only); 1 teaspoon apple cider vinegar or coconut vinegar; pinch of fine sea salt

Ingredients

1 cup raw cashews, soaked overnight in water, then drained
½ cup cold water, plus more as needed

Optional additions (use together for a more balanced cream)

2 tablespoons full-fat canned coconut milk (thick portion only)
1 teaspoon apple cider vinegar or coconut vinegar
pinch of fine sea salt

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Instructions

Drain and rinse the soaked cashews well.
Add the cashews and ½ cup water to a high-speed blender and blend until completely smooth, scraping down the sides as needed. The mixture should feel silky, not gritty, when rubbed between your fingers.
For a more balanced cashew cream, add the coconut cream, vinegar, and salt. Blend again until fully incorporated.
Adjust consistency with additional water, 1 tablespoon at a time, blending thoroughly after each addition.
Transfer to an airtight container and refrigerate until ready to use.

Notes

Storage: Cashew cream keeps well in the refrigerator for 3–4 days. It will thicken slightly as it chills.
Short on time? If you don’t have time to soak overnight, place the cashews in a small saucepan, cover with water, and simmer for 10–15 minutes to soften them. Drain and rinse before blending.
Equipment: A high-speed blender yields the smoothest texture, but a standard blender will also work—you’ll just need to blend a bit longer.

Author: erin wysocarski
Prep Time: 5 minutes
Category: Sauce
Method: Blended
Cuisine: American
Diet: Vegan