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Cashew Cream

A must have staple for your refrigerator!
Prep Time 2 hrs
Cook Time 1 min
Total Time 2 hrs 1 min


  • 1 cup raw, unsalted cashews + 2 cups water, for soaking
  • 1/2 cup water
  • 1 tsp lemon juice
  • 1/2 tsp salt


  • Place the cashews in a medium-sized bowl.
  • Cover in the 2 cups of room temperature water. Soak for at least 2 hours. *See notes for alternative options.
  • Drain and rinse cashews.
  • Add soaked cashews, 1/2 cup water, lemon juice & salt to a high speed blender & blend until creamy (may need to stop blending and scrape the sides often).
  • Transfer to a Tupperware and refrigerate (you can keep this in the fridge for about a week).


  • For the best flavor, make sure the cashews are raw and unsalted (but in a pinch, you can use any you have on hand).
  • It is also very important to soak the cashews prior to making the cashew cream -- this helps make it extra creamy! We suggest soaking the cashews for at least two hours. If you are in a time crunch, you can pour boiling water over the cashews and soak for 20 minutes - alternatively, you can boil the cashews for a just few minutes if you're really in a time crunch and you're using a powerful blender!