How to make raw cashew cream

Raw cashew creamDates and cashews

Cashew cream is one of my favorite condiments. It counts as a condiment, right? I slather it on muffins and spice breads, use it as a fruit dip, and sometimes – when no one’s watching – I eat it straight out of the jar. The tall guy? He hates the stuff. Like, hates it more than he hates gravy, coffee and ranch dressing, combined. I know what you’re thinking, how can anyone hate coffee? But he does. And he hates cashew cream even more. Because – wait for it – it tastes like cashews.Dude is batshit crazy, but I love him nonetheless.

The thing I love about cashew cream (listen up, tall guy) is that it’s super versatile and tastes pretty delicious. If you want it sweeter, add more dates. Less sweet? Use fewer dates. For a savory version, omit the dates and add some nutritional yeast, spices, salt, or whatever your little belly desires. You can play with the consistency by varying the liquid measurement, which I’ve laid out below. If you plan on storing the cream for longer than one week, you’ll want to either a) freeze it, then thaw it in the refrigerator for a day or two, or b) add 1/2 teaspoon of lemon juice, which will preserve it for two weeks.


1 1/2 cups raw cashew pieces
4-6 medjool dates, pitted
3/4 cup raw nut milk (or water)
1 vanilla bean, split and scraped

Place the cashews in a bowl, cover with water and soak for at least 4 hours, or overnight (the longer you soak them, the better – especially if you don’t have a high speed blender). 30 minutes before preparing the cashew cream, add the dates to the cashew soaking bowl and soak for 30 minutes. Once soaked, drain the water and transfer the cashews and dates to the base of a high speed blender, such as a Vitamix. Add the nut milk and vanilla bean; blend on high speed for 2-3 minutes, or until smooth, scraping down the sides as needed. Transfer to an air tight container and refrigerate for up to one week.

Yield: 1 3/4 cups

1/4 cup liquid = very thick cream; use as frosting for raw layer cakes
1/2 cup liquid = semi-thick cream; use to fill raw tarts or pies
3/4 cup liquid = light cream; use to fill raw tarts or spread over baked goods
1 cup liquid = sauce-like cream; use as a fruit dip or drizzle over desserts
3 cups liquid = thick cashew milk; great as a raw ice cream base


  • Reply sweet road 5 November 2012 at 2:48 PM

    I love cashew butter, so I’m sure I’ll like cashew cream. Does this sort of harden or thicken up the same way peanut butter or frosting might?

  • Reply Eileen 5 November 2012 at 6:27 PM

    Somehow I have never made cashew cream! I think I’d be most likely to try a very not-sweet version for extra creamy texture on savory dishes. But now I’m thinking about the upcoming need for pumpkin pie… :)

  • Reply mk 5 November 2012 at 7:51 PM

    Why are cashews the best thing ever? This looks awesome.

  • Reply Jackie @ Vegan Yack Attack! 6 November 2012 at 3:01 AM

    I love the versatility of cashew cream, like you said. And always add a touch of lemon juice! Right now I have a very large jar filled with raw cashews just waiting to be soaked and blended up. Mua ha ha haaaa!

  • Reply Laura 6 November 2012 at 3:06 AM

    Your man IS CRAZY. When I have a batch of cashew cream in the house, it becomes its own separate food group entity under the guise of “I NEED PROTEIN, JEEZ.”

    I love it in savory format with apple cider vinegar and a bit of horseradish or something. It’s a one way ticket to a little place I like to call taco paradise.

  • Reply Andrea 6 November 2012 at 6:26 PM

    But, but, but … cashews taste GOOD! And anyway, cashew cream tastes better than cashews. I’m totally on your side. Bring on the cashew cream — and a spoon!

  • Reply Sunday Morning Banana Pancakes 6 November 2012 at 7:13 PM

    I am so happy you shared this- I have never had cashew cream before, it sounds uber easy and amazing – that Tall Boy is pretty nutty – not like cashews? that’s just pure crazy!

  • Reply Jessie May 6 November 2012 at 11:30 PM

    This recipe looks fantastic, I have never tried cashew cream before! But after reading this I will have to give it a whirl. Thank you for sharing! (That batshitcrazy comment made me laugh out loud, hahaha, what a nut).

  • Reply blessedmama 7 November 2012 at 12:43 AM

    I love this recipe!

  • Reply Liam Keesling 8 November 2012 at 8:16 AM

    Another reason for me to finally purchase a blender! This recipe sounds amazing!

  • Reply Marie 8 November 2012 at 9:58 AM

    Wow ur recipes are great and healthy! Thx for sharing them :)

  • Reply Kelle 8 November 2012 at 11:15 PM

    yum! definitely going to try this one!

  • Reply vanilla bean blog 10 November 2012 at 4:13 AM

    My husband hates coffee, too. I always had this sweet vision of us nestled in coffeehouses, sipping lattes and reading the paper until the late afternoon… but alas. I go do that by myself. ;)

  • Reply lulufisk 11 November 2012 at 1:15 AM

    what do vegans who are allergic to nuts do? I’m constantly seeing it in vegan cooking but am lethally allergic to nuts :/

    • Reply Ashlae 11 November 2012 at 1:19 AM

      How about seeds? If you’re not allergic to those, you could try almonds. But, you’ll want to make sure you soak them for 10+ hours.

    • Reply lulufisk 14 November 2012 at 4:55 AM

      sadly, I’m allergic to all tree nuts, almonds included :/ maybe sunflower seeds?

      • Reply Cheryll 17 December 2013 at 3:39 PM

        Definitely try sunflower seeds. I use them in place of all sorts of nuts because we have a large family and they are much cheaper than cashews. They work well for any recipe that calls for cashews or other nuts :) I even used them to make a southern style pecan pie for one of my friends who’s deathly allergic to all nuts and she raved and raved about how it taste just like pecan pie.

  • Reply Cookie and Kate 12 November 2012 at 4:06 AM

    Well, you’ve convinced me to jump on the cashew cream bandwagon. I’m a big fan of homemade coconut butter and pecan butter, can’t get enough of that stuff!

  • Reply Anonymous 12 February 2013 at 5:48 PM

    when a recipe calls for HEAVY CREAM, can I use cashew cream (without the dates)?

    • Reply Ashlae 12 February 2013 at 6:11 PM

      I wouldn’t. I’d try full fat coconut milk, instead.

  • Reply Sophie 5 June 2013 at 5:07 AM

    Could you do that with any type of nuts? Hazelnuts? Walnuts? Wanted to find a good Hazelnut Cream Recipe for so long to make it the base of a macaron filling do you think this could work?

  • Reply suszie blair 23 February 2014 at 2:38 PM

    Can I use your cashew cream recipe to make cooked puddings and cakes instead of using canned coconut milk which is called for in so many of the recipes.


    • Reply Ashlae 23 February 2014 at 6:16 PM

      Hi Susie –

      I haven’t tried so I can’t tell you for certain.


  • Reply suszie blair 24 February 2014 at 12:23 PM


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  • Reply Karine 31 July 2016 at 6:30 AM

    First time making cashew cream, and this was amazing! I had to make some subs and ended up using 1.5 cup cashews, 0.5 cup almond milk, 4 tbsp maple syrup (didn’t have dates), and 1/2 to 1 tsp vanilla extract. So luscious and sweet, it’ll be gone before the week’s out! Thanks!

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