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5.0 from 9 votes

How to Make Cashew Cream

Make your own homemade cashew cream with just two ingredients and a blender/food processor - easy step-by-step tutorial with customization ideas!

Prep Time
5 mins
Resting Time
1 hr
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 178 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 2 cups whole raw cashews
  • 1 cup cold water

Instructions

    Cup of Yum
  1. Place the cashews in a small bowl and cover with boiling water. Let soak until cashews are tender, at least 60 minutes or overnight.
  2. Drain cashews and rinse under cold water.
  3. Transfer the drained cashews to a blender or small food processor. Add the water on top, making sure it’s covering the cashews by at least 1 inch.
  4. Blend until smooth. Place the cashew cream in a colander lined with cheesecloth to strain for an ultra smooth consistency, if desired. Then use in a recipe that calls for cashew cream.

Notes

  • Storage: Store cashew cream in a tightly lidded jar in the refrigerator. It is best used within three to four days. Do not use it if it looks or smells off.

Nutrition Information

Calories 178kcal (9%) Carbohydrates 10g (3%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Sodium 5mg (0%) Potassium 213mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin C 1mg (1%) Calcium 13mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 178

% Daily Value*

Calories 178kcal 9%
Carbohydrates 10g 3%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Sodium 5mg 0%
Potassium 213mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin C 1mg 1%
Calcium 13mg 1%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.