Vegan Cashew Cream

This can be used like you would a heavy cream. It can be used in many different dishes including soups, casseroles and sauces. Just adjust the thickness of the cream by the amount of water that you add when blending. It is easy to make and can be stored in the refrigerator for a couple of days and even frozen for a couple of months. Just thaw and put back in the blender to get rid of the lumps. To get the best results, soak cashews overnight in the refrigerator.

  • 1 cup of whole raw cashews
  • Water to cover

Place cashews in a container with a top and cover with water. Store overnight in the refrigerator.  When you are ready to blend, pour off soaking water and cover cashews with fresh water so that the water just covers the top of cashews. Place cashews and water in blender and blend until smooth and graininess is eliminated. Adjust the amount of water as needed. If you want a thinner cream or to make cashew milk add more water. Refrigerate until needed.


If you need the cashew cream right away you can bring the cashews and water to a boil, then remove from heat and let soak for an hour before blending.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.