Cashew Cream

Give your soups and sauces a rich creamy texture with a fraction of the fat!

Makes: about 2 1/4 cups thick cream; 3 1/2 cups regular cream
Hands-on time: 10 minutes
Total time: 12 hours, 10 minutes (includes soaking cashews overnight)


  • 2 cups whole raw unsalted cashews (not pieces, which are often dry), rinsed well under cold water


  1. Place cashews in a bowl and add cold water to cover. Cover bowl and refrigerate overnight.
  2. Drain cashews and rinse under cold water. Place cashews in a blender with enough fresh cold water to cover by 1 inch. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vitamix, which creates an ultra-smooth cream, strain cashew cream through a fine-mesh sieve.) Alternatively, to make thick cashew cream, simply reduce amount of water in the blender, so that water just covers cashews.