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Sauces & Stuff

Vegan Cashew Cream

Cashew cream isn't just for vegans — omnivores can fall in love with it, too. It's a neutral-flavored, dairy-free replacement for heavy cream and can be used in a variety of ways, from alfredo sauce to a dessert topper. It's a secret-weapon vegan ingredient that makes a huge flavor and texture difference in soups, sauces, casseroles, and desserts.


16 servings (1 cup)

Total Time

10 minutes + soaking

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Test Kitchen Tips

To sweeten, soak 1–2 dates in ½ cup + 1 Tbsp. water until pliable; process with cashews according to the recipe. Or, add maple syrup to the cream to taste.


Cashew cream is a great, dairy-free substitute for heavy cream.

A few savory options, include: Alfredo sauce, white pizza sauce, and salad dressings. Add creamy body to, or drizzle on soups, or sub for sour cream or cream cheese.

On the sweeter side: make a “milkshake” or smoothie, turn into icing, dollop on desserts, or mix with maple syrup for an oatmeal or pancake topper.


Place cashews in a bowl with cold water to cover by one inch. Cover bowl and let cashews soak at room temperature until they break apart when pressed between two fingers, 10–12 hours. Drain cashews, then transfer to a food processor.

Add ½ cup + 1 Tbsp. water and salt to food processor; process until cashew cream is smooth and creamy, about 2 minutes, scraping down sides of bowl every 30 seconds.

Nutritional Facts

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