2-Ingredient Cashew Cream

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This 2-Ingredient Cashew cream is a dairy-free recipe and the secret to indulging your favorite comfort food recipes. With just two base ingredients and countless variations for sweet and savory recipes, it is a must-have in the kitchen! {Vegan + Paleo}

2-Ingredient Cashew Cream will revolutionize your life. Okay, maybe not your life. Actually, I take that back because it will definitely revolutionize your life.

Because why? Because if dairy isn’t your best friend but you miss the flavor of creamy goodness, then this is your recipe. Believe it or not, if you are gluten-free or grain-free and miss nutty flavors, then this by itself is your jam. I swear that although it is a dairy substitute, I taste an almost bread-like quality. I can’t quite define it, other than to say it is pleasant. And, as the name implies, there are just two base ingredients to bring this culinary magic to life.

That simple base also means 2-Ingredient Cashew Cream can be turned into something savory, something sweet, and even something milky. Did I already mention the bread-like taste? I did? Okay, good. Also, when I first ate this, I imagined myself sitting in an Italian pizzeria, dining on, yes, you guessed it, bread, while waiting for my pizza to arrive. La la land is a legitimate place.

And I am not alone in my excitement because K-Hubs has been dying a little bit with anticipation, too. Spiriteds, if he’s outwardly excited about a recipe, that’s saying something. Low-key introverts, he’s got your back.

So let’s get down to it, shall we?

2-Ingredient Cashew Cream is

• Nutty
• Buttery
• Neutral-flavored
• Ideal in other recipes
• The perfect base for dips

2-Ingredient Cashew Cream ingredients

• Water. Seems obvious, but I specifically keep this recipe simple, almost bland, so I can add my cashew cream to other recipes that have their own ingredients.
• Cashews. Raw, unsalted cashews are perfect. This is especially true if, like above, you want to diversify your final product for other recipes. Roasted cashews are fine but will have a nutty, savory flavor, as will salted.

How to make 2-Ingredient Cashew Cream

1. Soak the cashews in water overnight. If you can, stir the cashews at least once during that time so all the cashews have a chance to absorb the water.
2. Then transfer the softened cashews with the water to a high-speed blender. Begin blending on a LOW to MEDIUM setting, gradually streaming in more water as needed to prevent the blades from clogging. Stop the blender and remove clogs as they occur. Return to blending, streaming in more water, until desired consistency is reached. The cashew cream may be warm as result of the blending so let cool at room temperature for a few minutes.
3. Then transfer to airtight containers and refrigerate for 3-4 days.

Cashew Cream tips and tricks

• Soak the cashews beforehand. Even a few hours will do. This neutralizes the flavors and makes blending easier.
• Start with less water and then stream in more as needed. It’s easier to thin the cream into a sauce, if you decide you want a thinner consistency or your blender isn’t cooperating with the thick, creamy consistency than to thicken the recipe.
• For recipe flexibility, add additional flavors after you’ve made the base. To create savory bases, enjoy “as is”, add salt, garlic, or onions, and broth. For sweet recipes, add vanilla, agave nectar, 100% pure honey, or 100% pure maple syrup.
• Add your cashew cream to smoothies, oatmeal, or granola. Alternatively, stir in fruit!

Seriously, there are so many ways to enjoy this recipe, you could eat it for every meal and not get bored. It’s like eating a completely different dish each time! Or is that just me?

How to make cashew milk

For those who want to turn their Cashew Cream into cashew milk, the process is quite simple. If you want to make cashew milk, then reverse the proportions – 2 cups soaked cashews with 3-4 cups warm water, depending on your preference for thickness. For best results, strain or squeeze your cashew milk through a cheese cloth to remove particles, especially if you plan to use this in recipes that call for milk.

More cashew recipes!

If you love cashews as much as I do, then put your eyes and your tastebuds on these delicious recipes!

• Vegan Chocolate Cashew Clusters
• Garlic Cashew Pasta
• Dairy-Free Vanilla Cashew Coffee
• Spicy Roasted Cashews
• Homemade Basil Pesto

Spiriteds, stay well and stay wild. Jump into the fun and remember how glad I am that you’re here. 🩷

2-Ingredient Cashew Cream

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This 2-Ingredient Cashew cream is a dairy-free recipe and the secret to indulging your favorite comfort food recipes. With just two base ingredients and countless variations for sweet and savory recipes, it is a must-have in the kitchen! {Vegan + Paleo}

• Prep Time: 10 minutes
• Overnight Soaking: 8 hours
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 cups 1x
• Category: Sauces and Spreads
• Method: Blender
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• 2 cups water
• 4 cups raw cashews, soaked overnight

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Instructions

1. Soak the cashews in water overnight. If you can, stir the cashews at least once during that time so all the cashews have a chance to absorb the water.
2. Then transfer the softened cashews with the water to a high-speed blender. Begin blending on a LOW to MEDIUM setting, gradually streaming in more water as needed to prevent the blades from clogging. Stop the blender and remove clogs as they occur. Return to blending, streaming in more water, until desired consistency is reached. The cashew cream may be warm as result of the blending so let cool at room temperature for a few minutes.
3. Then transfer to airtight containers and refrigerate for 3-4 days.

Notes

• Soak the cashews beforehand. Even a few hours will do. This neutralizes the flavors and makes blending easier.
• Start with less water and then stream in more as needed. It’s easier to thin the cream into a sauce, if you decide you want a thinner consistency or your blender isn’t cooperating with the thick, creamy consistency than to thicken the recipe.
• For recipe flexibility, add additional flavors after you’ve made the base. To create savory bases, enjoy “as is”, add salt, garlic, or onions, and broth. For sweet recipes, add vanilla, agave nectar, 100% pure honey, or 100% pure maple syrup.
• Add your cashew cream to smoothies, oatmeal, or granola. Alternatively, stir in fruit!
• For those who want to turn their Cashew Cream into cashew milk, the process is quite simple. If you want to make cashew milk, then reverse the proportions – 2 cups soaked cashews with 3-4 cups warm water, depending on your preference for thickness. For best results, strain or squeeze your cashew milk through a cheese cloth to remove particles, especially if you plan to use this in recipes that call for milk.