This vegan cream recipe is a great dairy-free substitute for single cream or double cream. Featuring just two ingredients – cashew nuts and water – it's simple to make and will keep in the fridge for up to a week.
Once you're happy with the consistency of your cashew cream, you can use it for anything you like. Stir it into soups, mix it through pasta, mash it into your potatoes, or drizzle over fresh fruit for a healthy plant-based dessert.
While this cream is great for the uses mentioned above, bear in mind that it won't substitute the exact properties of dairy cream when heated directly (e.g. to make a creamy pasta sauce). If you plan on using this cream in cooking, you'll likely want to include extra liquid.
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What is vegan cream?
Vegan cream is simply a cream substitute made from plant-based ingredients rather than dairy milk. Popular base ingredients include soya, oats, or – like in this recipe – cashew nuts.
Why are cashews good for making vegan cream?
Blended cashew nuts have a naturally creamy and velvety texture, making them perfect for making a dairy-free cream substitute.
They are a very versatile ingredient when it comes to plant-based cooking in general. Check out my recipes for vegan fish pie, easy cheesy pasta and vegan dauphinoise potatoes (also known as 'scalloped' potatoes), where cashews play a key role in creating a creamy and silky sauce.
Note: Be sure to use uncooked and unsalted cashews. Roasted cashews will not produce the same final result.
Will this recipe be more like single cream or double cream?
The great thing is that it's completely up to you. The recipe below outlines how to vary the water content to achieve a thinner 'single' cream consistency or a thicker 'double' cream.
Can I make this vegan cream nut-free?
While I haven't tried it myself, I've seen recipes that substitute the cashews for ingredients such as sunflower seeds. These days, oat-based and soya-based products are also widely available in many large supermarkets (at least here in the UK).
Can I cook with this cream?
The water amounts stated in the recipe are suitable for a general-purpose dairy-free cream, but note that you may want to add more liquid when cooking with it.
When cashew cream comes into direct contact with heat (e.g. when added to a hot pan to make a sauce), it is likely to thicken very quickly. In this case, you'll definitely want to add extra water or stock to get a consistency that you're happy with.
Can this vegan cream be whipped?
This cashew cream does not have the same properties as dairy cream and won't 'whip' up in the same way. If you're wanting the consistency of thick whipped double cream, the best way is to simply use even less water when making it.
Note that this will make it slightly harder to blend, and you may need to stop and scrape down the sides more often.
How to soak the cashews
When it comes to soaking cashews, you can either do it quickly in a bowl of boiling water or for several hours in cold water (ideally overnight).
I've come across various blogs and videos talking about the health benefits of a longer soak in cold water. Apparently this is better for digestion and nutrient absorption, so it's up to you how you want to soak them.
If time is on your side, the longer soak will result in a slightly creamier final product. In most cases, I make the cream as and when I need it by soaking the cashews quickly in boiling water.
How to make vegan cashew cream
This cashew cream couldn't be easier to make. Once the cashews have been soaked in water, drain and rinse then add to a powerful blender. To this, add the corresponding amount of water for 'single' cream or 'double' cream (see recipe for details).
Blend until very smooth, which may take a minute or two. Stop to scrape down the sides and add extra water if necessary.
I'd suggest starting with less water than you think you'll need, then increasing the amount 15 ml (one tablespoon) at a time until you have it the way you want.
How much will this recipe make?
The final quantity will be roughly the weight of the unsoaked cashews added to the water quantity (plus a little extra to account for the water that soaks into the cashews).
The photo above shows the final amount I got for 150 grams of raw cashews + 240 ml water (+ extra soaked-up liquid) = approx. 450 ml of cashew cream.
Where to use vegan cream
You can use this vegan cream in many of the same ways as dairy cream. Here are just a few ideas:
- Soup: Use it to top off a bowl of easy vegan pea & mint soup, spiced carrot & coriander soup, mashed leek & potato soup, or creamy mushroom & tarragon soup.
- Pasta: Add it to creamy tempeh pasta, creamy mushroom & leek tagliatelle, or use it to create an even creamier vegan pesto.
- Dessert: Use it to make vegan cranachan along with raspberries, oats, and whisky.
- Risotto: This is great when stirred through vegan pea & mint risotto, butternut squash risotto, beetroot risotto, or smoked tofu risotto with lemon & basil.
- Sauce: Cashew cream plays a starring role in my recipe for vegan whisky cream sauce (perfect with vegan haggis).
- Pâté: Blend it into this smoky vegan mushroom & red lentil pâté
- Vegan scrambled egg: Add a little cashew cream to your eggy scrambled tofu.
- Curry: Use it in this creamy black bean curry or to add some decadence to vegan rajma masala or red lentil dal.
- Mash: Make these ultimate vegan mashed potatoes even more indulgent.
- Dessert: Drizzle over fresh fruit for a healthy and simple dessert.
How to store dairy-free cashew cream
Refrigerate: You can store this vegan cream in the fridge in an airtight container for up to a week. Note that it may thicken slightly when cooled, so give it a good stir before using.
Freeze: You can freeze this cashew cream in an airtight container or resealable bag for up to several months. Defrost thoroughly before using.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
- Vegan Cranachan (Scottish Dessert)
- Ultimate Vegan Fish Pie
- Tempeh Pasta with Creamy Tarragon Sauce
- Cheesy Cashew Pasta Sauce
- Creamy Cashew Dauphinoise Potatoes
- Vegan Whisky Cream Sauce
- Vegan Cauliflower Cheese Soup
- 4-Ingredient Cashew Parmesan
Vegan Cream Recipe (Single & Double Replacement)
Ingredients
- 150 g raw cashew nuts
- 150-240 ml water (depending on the desired consistency)
Instructions
Soak the cashews
- For the quick method, soak the cashews in a bowl of boiling water for 8-10 minutes. If you have the time, the optimal method is to soak the cashews in cold water for several hours or overnight.
- Drain and rinse.
For 'single' cream (thin)
- Add the cashews to a powerful blender along with approx. 180-240 ml water, depending on how thin you want the cream to be. I'd suggest starting with 180 ml, then increasing the water 15 ml (one tablespoon) at a time until you have it the way you want.
- Blend until very smooth, which may take a minute or two. Stop to scrape down the sides and add extra water if necessary.
For 'double' cream (thick)
- Add the cashews to a powerful blender along with approx. 150-180 ml water, depending on how thick you want the cream to be. I'd suggest starting with slightly less than 150 ml just to get an idea, then increasing the water 15 ml (one tablespoon) at a time until you have it the way you want.
- Blend until very smooth, which may take a minute or two. Stop to scrape down the sides and add extra water if necessary.
Notes
- Vegan Cranachan (Scottish Dessert)
- Ultimate Vegan Fish Pie
- Creamy Tempeh Pasta with Tarragon Sauce
- Cheesy Cashew Pasta Sauce
- Creamy Cashew Dauphinoise Potatoes
- Vegan Whisky Cream Sauce
- Tofu Cream Cheese
- 4-Ingredient Cashew Parmesan
Nutrition
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🌿 Got a question about veganism? You might find the answer in these vegan FAQs.
Jane
Didn't know you could do this with just cashews and water! Thanks for the recipe 🙂
The Pesky Vegan
Yep so easy - thanks very much for the review!
Lizzie
Fab!!
The Pesky Vegan
Thanks, glad you found it useful!
Z.
Hello,
I made several time this recipe (even a version including lemon and a pinch if salt). I love it. Unfortunately my kids don't because they just hate the smell or taste of Cashew nuts.
I tried also adding different types of flavors (Sugar once, paprika another one etc.) with no improvement.
I would be so grateful if you could suggest other recipes that work for Vegan cream... Please...
Thanks for reading! 🙂
The Pesky Vegan
Hi there, great to hear that you enjoyed the recipe! Cashew nuts are great for this due to their creamy consistency, but I've heard of recipes that use sunflower seeds or even silken tofu to make cream. Beyond that, I've found that there are plenty of oat-based or soy-based cream products in the supermarkets here in the UK, so maybe that's also an option depending on where you are?
LJ
Another creamy nut (not sure if you have access to them) is the macadamia nut. Also a mild flavor to it; I've not done this myself, but after reading your question, it's probably what I would try first. Good luck.
Flav
Nice simple recipe for vegan cream !
Rather than just water, have you experimented with other liquids ?
Such as almond milk or oat milk ?
Cheers
The Pesky Vegan
Hi there - no I've only ever used water but interesting question! I'm sure it would work well with most plant-based milks, and you'd simply have a bit more of that flavour coming through in the final cream.
Chris Roberts
Such a simple and delicious recipe, and easy to adjust quantities according to the meal you're making. Love it!
The Pesky Vegan
Great stuff, it's certainly very versatile!
Val
Hi,
I love coffee with cream, can I use this vegan cream instead of diary double cream in my morning coffee
Kind regards
The Pesky Vegan
Hi Val, I haven't tried this in coffee but I suppose in theory it should work! You'll just want to make sure the cashew cream is blended very thoroughly, and you could even try straining it to remove any excess pieces.