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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.