This homemade cashew cream brings a perfect creamy texture and amazing flavor to tons of recipes. Add a splash in your morning cup of coffee or use it in homemade mac and cheese!

freshly made cashew cream — Source: Plum Branch Home

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I still remember the shock of buying my first coffee creamer in college. The price had me gaping in disbelief – my mouth might’ve hit the floor. Despite the cost, I gave in and got a container. But that’s when the thought struck me: there had to be a healthier and more budget-savvy way. Fast forward a few years to today, and I’ve cracked the code. That’s why I’m here to spill the beans (or cashews!) to all of you.

Recipe Inspiration

I created this recipe for two main reasons: to save money and cut down on the unhealthy ingredients in store-bought milk, cream, and creamer. I’m always looking for ways to reduce processed foods at home, save money, and find better-tasting options. That’s why I started making homemade cashew cream. At first, my attempts were not great – the texture was either too runny or too thick. But after lots of research and experimentation, I finally perfected this amazing cream and I haven’t looked back since! It’s affordable, budget-friendly, and a wholesome option for my morning routine. And, in my opinion, it tastes even better than any store-bought creamer!

Video Tutorial

Why I Love This Recipe and You Will Too

Simple to make at home from scratch
Wholesome healthier option
Reduces added sugars and junk in our bodies
Budget-friendly and low cost to make (especially if you get cashews in bulk like Costco sells)
Saves so much money by not buying milk, cream, coffee creamer
Tastes very similar to dairy in everything I make
Gives my coffee and teas that creamy delicious texture

What Recipes to Use Cashew Cream In

Soups
Sauces
Baked Goods (pie crust, cakes, cookies, etc.)
Pudding
Coffee (as a creamer)
Teas (as a cream)
Drinks
So many more options!

Cashew Cream Ingredients

1 cup unsalted raw cashews (not roasted)
2 1/2 cups water

How to Make Homemade Cashew Cream

First, add cashews to a bowl and cover with water (at room temperature or cold, water measurement doesn’t matter) until 1 inch above cashews. Let soak for 8 hours. If you’re in a rush soak in boiling water in a non-plastic bowl for 30 minutes (skip the step above if you choose this, just know texture may be a little different with the fast method)
Then, after soaking, strain the cashews and rinse cashews twice with fresh water.
Next, add rinsed cashews into a blender with 2 1/2 cups water and blend on high for 2 minutes.
Finally, strain with a fine mesh strainer into your glass bottle and store in the fridge.

Storing Cashew Cream

Keep this cashew cream stored in an airtight glass container in your fridge
If you don’t have a glass storage container check out the bottle below in the “Helpful Kitchen Tools” section of this blog post.

Tips For Using Cashew Cream

Always shake the bottle of cream before using it to mix everything together in case any separation occurs.
Keep a spoon nearby when adding this cream to drinks like coffee and tea, it will settle a little while drinking due to no additives (this is completely normal!)
Use this as a 1:1 in most recipes for milk/cream (for sauces you may have to slightly adjust accordingly depending on the consistency you’re looking for)

Helpful Kitchen Tools

Blender (you don’t need anything fancy, I use a $30 one and it works great!)
Glass Quart Milk Bottle with lid (this is the one I use and it works perfect)
Small Fine Mesh Strainer (this is very similar to what I have)

Recipe FAQ

Is cashew cream healthy? Yes! It’s a whole food full of nutrients. Instead of purchasing cream full of additives you can make this kitchen staple out of 2 ingredients: cashews and water.
What can this cashew cream replace? Dairy milk, coffee creamer, cream, etc.
Can I use this as heavy cream in recipes? You can use this as a cream but not as heavy whipping cream, it won’t thicken like the dairy heavy whipping cream. If you’re looking for a dairy-free version of heavy whipping cream try coconut cream.
Can I use this cream in food recipes? 100%, you can use this in soups, sauces, pasta, pie crust, cookies, drinks, biscuits, cakes, and anything else you desire. The only thing this can’t do is be used for whip cream, it won’t thicken up like heavy whipping cream.
Do I have to soak the cashews? Yes, soaking the cashews not only gets any “bad stuff” off of the nuts but it allows you to easily blend them into a milk. Soak overnight at room temperature or if you’re in a rush soak in boiling water for 30 minutes.
How long does cashew cream last? It’s best to use it within 5-7 days.
When I use it in my coffee it keeps separating, why is this? This is completely normal and happens due to no additives being in the cream. Just keep a spoon nearby and give a stir when it separates or settles.

Try This Cashew Cream In These PBH Recipes

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