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Cashew Creme

A rich addition to soups or any recipe calling for cream

Tal Ronnen

(Need cream for a dessert? Try sweet cashew creme.)

Makes about 3 1/2 cups regular cream (or about 2 1/4 cups thick cream)

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water.

Put the cashews into a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse them under cold water.

Place the cashews in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.*

To make thick cashew cream, simply reduce the amount of water in the blender, so that the water just covers the cashews.


  • The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they're just a vessel for fat and creaminess.
  • If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.
  • Cashew cream can be stored for 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it).

Recipe from "The Conscious Cook" by Tal Ronnen.


All figures are per serving (assumes 6 servings).

Calories: 213
Fat: 16 g 
Carbs: 10 g
Fiber: 1 g
Protein: 6 g
Sodium: 6 mg

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