The Best Cashew Cream (For Recipes, Coffee, and Tea)

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 alfredo sauce! With only two wholesome ingredients, you’re swapping out pricey store-bought creamers and dairy for way less. And guess what? One quart stays fresh for five to seven days, so enjoy as much as you want!

bottle of cream and a class of foamy coffee
Source: Plum Branch Home

DISCLOSURE: Hey! Just a heads up: I’m not a medical expert, so this blog’s content can’t replace professional advice. Those links? Some might be affiliates, meaning I could earn if you buy. No extra cost to you, and I only recommend what I find valuable. But, I’m not accountable for linked products/services. Please note, I’m not liable for any allergies, food allergies, or dietary upsets that might occur from making the recipes I share or the ingredients linked. Do your own research. By using this information, you’re agreeing to your own choices, and for medical advice, it’s best to consult a medical professional especially when using essential oils. Thanks for reading! READ OUR FULL PRIVACY POLICY HERE


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. Sure, you could grab the cheapest creamer or dairy milk off the shelf, but a quick glance at the ingredients reveals why it’s so cheap. You shouldn’t have to choose between saving money and your health.

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!

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

  1. 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)
  2. Then, after soaking, strain the cashews and rinse cashews twice with fresh water.
  3. Next, add rinsed cashews into a blender with 2 1/2 cups water and blend on high for 2 minutes.
  4. 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

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.
  • Is cashew cream healthier than dairy cream? This is a very controversial topic with people pulling both ways. It all depends on your health goals, concerns, etc. For my household it is a healthier option than dairy but you’ll want to do some research or ask a medical professional to see what’s best for you.
  • 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.
  • Is this cashew cream a good substitute for dairy? Yes! In our household we use this cashew cream as a dairy substitute for milk and cream. It works perfectly in almost any recipe! I just don’t heat it in a pan by itself for coffee or tea because it can get a little thick. In this case I’ll heat up my coffee/tea then pour the cold cream in and it doesn’t cool it down too much.
  • 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

If you enjoyed this homemade recipe, it would mean a lot if you could come back and give it a 5-star review! Thanks for supporting Plum Branch Home! 😊

cashew cream

The Best Cashew Cream (For Recipes, Coffee, and Tea)

Molly LaFontaine of Plum Branch Home
Transform your dishes, coffee, and tea with the versatility of homemade cashew cream—an affordable and wholesome alternative to store-bought options.
5 from 2 votes
Prep Time 2 minutes
Soaking 8 hours
Total Time 8 hours 2 minutes
Course Drinks, Wholesome Kitchen Staples
Cuisine American
Servings 1 Quart

Equipment

  • blender
  • Glass Quart Milk Bottle with lid
  • Small Fine Mesh Strainer

Ingredients
  

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

Instructions
 

Best Soaking Method

  • 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.

Fast Soaking Method (A Little Different Texture)

  • 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)

Blending (No Matter the Soaking 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.

Notes

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. It’s the container I store mine in.

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)
Keyword cashew coffee creamer, cashew cream, homemade cashew cream, plum branch home cashew coffee creamer, plum branch home cashew cream

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 5 stars
    I love this recipe for many reasons, especially cause it’s healthier for me!!
    I’ve used this in many recipes and it’s great.

  2. 5 stars
    Wonderful creamer for my coffee!! Made it much creamier then the cashew milk I use..

    I used this in my Alfredo sauce and it was so creamy and delicious!!
    Nice alternative then dairy.
    So much healthier for me!!

    1. So glad you’re loving this cashew cream!! It’s such a great alternative to dairy especially in coffee, soups, and pasta sauces. Thank you for your 5-star review!