Cashew Cream


Cashew Cream/24 Carrot Kitchen

Yes, it is true there have been less posts the last two months on 24 Carrot Kitchen.  It seems that time just flew by and  I have been working on other little projects.

But the blog has been in my thoughts all along.  There have been some behind the scene changes on the blog which include a new blog design.  This transition has been fun, and sometimes frustrating, learning the new technology that has come with these changes.  I am planning some posts on some of the helpful things I have learned during this process, the overall experience, and, of course, some technology tips.

One of the recipes I discovered during the last few months and just had to share is Vegan Chocolate Truffles.  This recipe uses Cashew Cream instead of dairy cream and it is a delicious, very sweet treat.

Cashew Cream/24 Carrot Kitchen

Making this Cashew Cream could not be any easier.  The only two ingredients are raw, unsalted cashews and water.  I chose organic cashews, but this is your choice.  You simply place the cashews in a glass bowl, cover with water and set on the kitchen counter for a minimum of two hours.  This softens the cashews so that they will blend into a creamy mixture, just like dairy cream!  Next, place the softened cashews into your blender and blend away until rich and creamy which will be several minutes.  A high powered blender (like a Vita Mix) might be ideal when making this recipe, but I used a regular blender and thought it was fine for this recipe.  Actually, better than fine, it came out great.

Cashew Cream/24 Carrot Kitchen

I am sure this Cashew Cream is an awesome replacement for cream in many recipes, however,  I did try it in coffee and it wasn’t the right consistency for me.  I could see using it in many other recipes to great success.  It is perfect for those with dairy sensitivities and those looking for dairy free recipes.


Cashew Cream
Recipe type: Sauce, ingredient
Prep time: 
Total time: 
Serves: 4
Cashew Cream replaces dairy cream in many recipes.
  • 1 cup water
  • 1 cup raw, unsalted cashews
  1. Place cashews and water in a small bowl. Make sure all the cashews are completely covered by the water. Let the cashews soak for a minimum of 2 hours or overnight on the counter (not in the frig).
  2. Place the cashews and water in a blender (high powered blender is best, yet I was able to achieve excellent results with my Ninja blender) at high speed until rich and creamy, 1-2 minutes.

Would love to hear from you if you try it.


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  1. says

    Christine! I can’t wait to tell Shelley about this! One of her very favorite local restaurants (that recently closed) had a dish that she just loved – and it was served with cashew cream! I always thought it would be a more complex method to make cashew cream. I’m thrilled to know how simple it really is! Thank you! :)
    Gretchen @ Two Healthy Kitchens recently posted…A Healthier Take on the Shamrock Shake (Surprise Superfood Ingredient!)My Profile

    • Christine says

      Thanks Gretchen, I agree! I was testing a similar recipe that makes yogurt, but that one needs some tweaking. If I can get it just right, I will post it. Your blog looks great!


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