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

Creamy Vegan Cashew Cream

  • Author: Lauren
  • Prep Time: 2 hours (hands-off)
  • Cook Time: 5 minutes
  • Total Time: 2 hours + 5 minutes
  • Yield: 1 cup 1x


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.



  • 1 cup raw cashews
  • 10 tablespoons water
  • ¼ teaspoon kosher salt
  • 1 clove garlic (savory)
  • 4 pitted medjool dates (sweet)


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.


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.