Cashews are truly a magical ingredient in vegan cooking because they are incredibly rich, and creamy. Cashew milk is one of the most common ways cashews are used in vegan cooking, and DIY-ing cashew milk at home is often easier than almond milk because it requires little to no straining. You can also turn cashews into cheese, yogurt or cream (both sweet and savoury!).

Today’s recipe is a quick one I thought I’d throw up on the blog because it’s super simple, made with only 5 ingredients, and is a great base recipe to play around with–Simple Vegan Cashew Cream. Aside from soaking the cashews, this recipe takes all of 5 minutes to make or… as long as it takes you to toss everything into a blender!

I typically use my cashew cream on top of baked goods or sweet breakfasts like pancakes or waffles, so I’ll be sharing the sweet version today which is made with a bit of vanilla and lightly sweetened with maple syrup. You can go as sweet, or as mild as you’d like with the maple syrup, and you can also use dates, or other natural sweeteners of choice. The vanilla is optional but I find it really adds to the cream especially when used on top of sweet dishes. As always, vanilla bean will make for a stronger, and bolder flavour, but vanilla extract works just fine as well!

All you really need is a blender to make this recipe, and I recommend a high speed blender to avoid gritty-ness and achieve a really silky smooth cream. If you don’t have a blender, a food processor might work as well, but you may need to process a few times, and scrape down the edges as you go.

There’s not much more to say about this cashew cream recipe, but if you do decide to give it a try, I highly recommend topping my Cornbread Waffles, Banana Bread, Pumpkin Pie, Chocolate Mousse or even your bowl of oatmeal with it!

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Simple Vegan Cashew Cream [vegan, gluten free, oil free]

  • Author: Remy


Easy, versatile cashew cream recipe, perfect for topping desserts, baked goods or sweet breakfasts. Free of dairy, gluten and oil, made in a blender and only 5 ingredients.


  • 1 cups raw unsalted cashews, soaked
  • 3/4 cups filtered water (more as needed)
  • pinch of salt

for sweet recipes

  • 1 tsp vanilla extract or 1/2 vanilla bean pod
  • 12 tbsp maple syrup OR 1 pitted medjool date


  1. Soak cashews in enough water to cover completely, overnight or at least 2-3 hours. If you need to speed up the process, you can heat the cashews with boiling water.
  2. Drain and rinse cashews, and add to a high speed blender along with all remaining ingredients and blend on high until completely smooth.
  3. Add additional filtered water as needed, for a thinner, smoother consistency, and scrape down sides of blender to help it along if needed.


I highly recommend using a high speed blender to achieve a smooth result. You may end up with a chunky, gritty cream otherwise.


Love & ‘shews,



Filed under: Basics, Eat, Gluten Free, Oil Free, Sauces and Dressings

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BY Remy • January 29, 2019

Simple Vegan Cashew Cream [vegan, gluten free, oil free]

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  1. Emily says:
    Thanks so much Remy!! I've been searching hard for a replacement for coconut cream (not very fond of how it makes me feel after I eat it and that coconut-y aroma heh) and this looks perfect! :)
    • Remy says:
      Oh you're so welcome Emily! I am personally not a fan of the flavour of coconut cream myself--I find it very overwhelming in a lot of recipes so I can definitely relate! xo
  2. Jess Koehler says:
    Such a simple and delicious recipe! As the recipe says, it's great over desserts! I've used it over pancakes, fruit, loaves, etc. Will always come back to this one :)

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories