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Creamy Vegan Cashew Cream

Glass jar filled with smooth cashew cream set on a marble surface with whole cashews set around.

Creamy, silky smooth, this vegan homemade cashew cream is the perfect alternative to cream or sour cream in most savory recipes! Add a touch of sweetness for a great addition to waffles, pancakes, and muffins.

Scale

Ingredients

1 cup raw cashews

10 tablespoons water

¼ teaspoon kosher salt

1 clove garlic (savory)

4 pitted medjool dates (sweet)

Instructions

Place cashews in a bowl and cover with water. Set aside, at room temperature, and let soak for 2 hours.

Rinse and drain, then transfer to a high powered blender or food processor with 10 tablespoons water, garlic or dates, and salt; purée until smooth.

Store refrigerated, in an airtight container, for up to a week or freeze for up to 6 months.

Notes

Total time is listed as 2 hours and 5 minutes, but this is mostly hands-off time (2 hours of soaking). Don’t let the time steer you away, this cream comes together quickly after soaking.