Cashew cream

This plant-based alternative to heavy cream is extremely versatile and works in many recipes.

Cashews are a great source of healthy fats for our bodies. Healthy fats help our bodies to absorb fat-soluble vitamins and can help reduce bad cholesterol.

Try it as a base for vegan sour cream, vegan alfredo sauce, dips, potato salad dressing, and much more.

This deliciously creamy goodness can also be used as a sweet substitute. Add 1-2 medjool dates, and a splash of vanilla to the blender for a sweet cream to have over fruit or in place of whipped cream.

Whip this one up, pop it in the fridge and it will last for 3-4 days. Use that time to try out new flavors! Print

Cashew cream

Prep Time 5 minutes Soaking time 3 hours Servings 2 cups Author Claire Bartlett


  • 2 cups raw cashews
  • 1-2 cups water
  • water for soaking cashews


  1. Cover cashews in water and soak in the fridge for 3 hours.
  2. Drain and discard the water.
  3. Add cashews and 1-2 cups of water (depending on how thick you want the cream) to a high powered blender. Blend on high for one minute or until smooth and creamy.

You can use it as a base for this delicious vegan sour cream too! Print

Vegan sour cream

Prep Time 10 minutes Soaking time 3 hours Servings 1 cup Author Claire Bartlett


  • 1 cup raw cashews
  • water for soaking cashews
  • 1/2 cup water
  • 1 tsp nutritional yeast
  • 1/4 cup lemon juice
  • pinch salt


  1. Cover cashews in water and soak for 3 hours.
  2. Drain and discard soaking water.
  3. Add all ingredients to a high powered blender and blend for one minute or until all ingredients are well combined and smooth. 

Published by Claire Bartlett

Claire is a yogi, plant-based foodie, pilot wife, homeschooling twin mom, ex-pat Aussie living in California! She loves life and all the beauty to be found in it and likes to inspire others to see it too.

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