Cashew Cream – A Whole30 & Paleo Cream Substitute
Cashew Cream – A Whole30 & Paleo cream substitute made from cashews that is dairy free. Use it in soups, sauces, beverages and more.
Cashews are quickly becoming my new favorite nut. Not only are they delicious, but when blended they become the most perfect substitute for dairy!
First I used cashews to make an herbed cashew cheese. Now I’m using cashews to make a dairy free substitute for heavy cream or half and half.
Cashews already have a hint of sweetness, just like cream. When blended, they become ultra creamy and smooth, making them the perfect dairy substitute.
To get them plump and ready to get velvety smooth, you want to soak the raw cashews overnight in water. In a pinch I’ve blended them raw without soaking, and it still works but it doesn’t get nearly as smooth.
I store my cashew cream in a half pint mason jar. It is the perfect size to hold the 1 cup of cashew cream.
It will keep in the fridge for 1 week.
Use this cashew cream with a 1:1 ratio in a recipe that calls for cream of half and half.
It’s perfect the paleo and whole30 cream substitute in soups, pasta sauces, beverages and more!
Cashew Cream - A Whole30 & Paleo Cream Substitute
- 1 cup of raw cashews, soaked overnight in 1.5 cups water (I like soaking in a pint size mason jar)
- 1/2 cup water, or more for a thinner consistency
- Drain and rinse the soaked cashews.
- Add the soaked cashews and a fresh 1/2 cup of water to your high speed blender. Blend on high speed for 2 minutes, scraping down the sides with a spatula half way through.
- Will keep for 1 week refrigerated. I like storing mine in half pint mason jars.
- Use as a 1:1 ratio for cream in sauces and and cooking recipes.
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30 Comments on “Cashew Cream – A Whole30 & Paleo Cream Substitute”
I need to make a cashew substitute for heavy dairy cream. Would you use the same quantity of soaked cashews but a 1/4 or 1/3 cup of water?
The same quantity in the recipe makes the perfect consistency to be a dairy-free replacement for heavy cream! No need to adjust the amount of water needed.
My cup of cashews swelled to a cup and a half after soaking. Should I be measuring the cashews before or after soaking?
Good question, measure before soaking!
Love this! I recommend it to everyone asking for a whole30 creamer. Great off round too! Also non whole30 husband approved lol
Thank you so much for sharing it with your friends and family Jamie. I am glad your husband enjoys it too!
I never knew that cashews could do this! I use this to add some delicious creaminess to any recipe.
It’s the best hack ever! So glad you are using it in many recipes.
Do you refrigerate the cashews while they soak?
I do not refrigerate the cashews as they soak Melissa. Just leave them on the counter at room temperature.
Can you freeze this?
I haven’t recipe tested it in the freezer Mara. I usually make a batch and leave it in the fridge for a week or so. I don’t know if it would separate if you freeze it though.
I’ve made this a few times, always comes out great!
I am so glad you like my cashew cream Cynde! It’s good to know that each time you have made it it’s been a success! Thanks so much for the feedback, I really appreciate it.
I am so glad you tired my cashew cream and it was easy Susan!
Sounds amazing!!!! Will this work in a Nutri bullet or food processor? My blender is kind of a dud lol!
Cashew cream work best in a blender Heather. Soak you cashews overnight in water or for a couple of hours in hot water. This will make a difference and work even with a regular blender. I haven’t recipe tested it in a food processor but it may work.
I sure hope this helps and you like the cashew cream.
Do you use salted or unsalted cashews?
For the cashew cream I use raw unsalted cashews Grace. Happy cooking!
This is so so so good! The next time you’re in a pinch for time, try soaking the cashews in boiling water for 10 minutes before blending. It really works!
I am so happy you liked my cashew cream Shannon! Thanks so much for sharing your tip about soaking the cashews. I so appreciate the feedback.
Have you tried freezing it?
Thanks for the question about cashew cream Vanessa. Cashew cream will last in the refrigerator for 3 to 4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.
I made this today and its so easy and sooo good!
Yeah! So happy you liked this! I am glad it was easy to make.
This is so easy to make. I use it instead of nut pods in coffee and matcha. So cost effective and delicious ?
What a great idea to use the Cashew Cream instead of nut pods! Thanks for sharing. I am so happy you liked this Jillian.
You don’t have to strain it like almond milk? Thanks
No need to strain! Just blend it up and enjoy!