Cashew Cream Recipe | Vegetarian Times Skip to main content

Cashew Cream

For raw and vegan recipes, cashew cream is the preferred substitute for cheese, cream, and sour cream. Here’s how to make a 3-cup batch, which will keep in the fridge for up to one week.



Ingredient Line: 
2 cups raw cashews
Ingredient Line: 
8 cups boiling water


Cover 2 cups raw cashews with 8 cups boiling water in large bowl. Cover with clean kitchen towel, and let stand 6 to 8 hours. Drain cashews, then blend in blender with 1/3 to 1/2 cup cold water 5 minutes, or until smooth and thick, like sour cream.

Nutrition Information: 

2 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
3 g
0 mg
2 mg
<1 g
<1 g
Makes 3 cups

Comments on this Recipe

Your site doesn't provide nutritional info / calorie?

Hi Angel, the nutritional information is at the top of the page, to the left of the recipe image. Hope this helps!

what is 2 cups of cashews in grams and what is 8 cups of water in litres

How long would this keep in the fridge?

Are you sure it's only 4 grams of fat per two tablespoons? How is that?

Just FYI even "raw" cashews aren't raw; it's impossible.

~'s like heaven on a spoon...&amp; so easy to make...


This is good stuff (and low-cholesterol, etc.) and I don't want to discourage anybody from using it - BUT - if you are allergic to poison oak, monitor any skin and/or digestive reactions to this. Cashews and poison oak are both of the Rhus family. Not very close, but if you have severe or acute poison oak allergy, eating cashews can over-sensitize you. Personal experience verified by chemist and allergist.

Can this be stored in the freezer without loss of texture and flavor?

It would be helpful if you provided weight measurements for all recipes, but especially for this one. When you go to buy cashews, they are generally sold by weight.

lol his isn't raw if you have to boil it...