Good Dairy-Free Substitute for Heavy Cream in Cooking

A good dairy-free substitute for heavy cream in soups, sauces, and many desserts is smooth cashew cream, made by blending raw cashews with water and a little neutral oil. It gives dishes a creamy body without dairy, and you can make it at home with a blender. It is not a direct replacement for whipped cream, but it works well wherever heavy cream is stirred into a cooked or blended dish.

Ingredients

1 cup (140 g) raw, unsalted cashews
3/4 cup (180 ml) just-boiled water, for soaking
3/4 cup (180 ml) fresh water, for blending
1 tablespoon (15 ml) neutral oil, such as sunflower or refined avocado oil
1/8 teaspoon (about 0.75 g) fine salt, optional

Instructions

Put the cashews in a heatproof bowl. Carefully pour the just-boiled water over them, making sure they are covered, and leave them to soak for 20 minutes. This short soak softens the nuts so they blend smoothly. If your blender is not powerful, soak them for 30 minutes instead; the extra time may make the cream silkier.
Drain the cashews and discard the soaking water. Rinse them briefly under cool running water if you want a particularly mild flavor. Measure the fresh blending water separately rather than using the soak water, which can taste slightly bitter.
Transfer the drained cashews to a blender. Add the fresh water, neutral oil, and salt, if using. Blend on high for 60 to 90 seconds, stopping once to scrape down the sides if needed. The mixture should look glossy and smooth, with no visible grit when rubbed between your fingers.
Check the consistency. For a thick cream to spoon into soup or curry, use it as is. For a pourable cream, blend in additional water 1 tablespoon (15 ml) at a time. Blend again briefly after each addition so the texture stays even.
Use the cashew cream straight away, or transfer it to a clean, covered container and refrigerate it. This batch makes about 1 1/2 cups (360 ml), enough to replace heavy cream by volume in many sauces, soups, and blended dishes.

Tips

Blend longer than you think you need to. A high-speed blender usually makes a smoother cream quickly, but a standard blender may need a few extra minutes and occasional pauses to scrape the sides. If the finished cream still feels sandy, add a tablespoon of water and blend again. A fine-mesh strainer can catch small remaining pieces, though it will not fix a mixture that has not been blended enough.
Adjust thickness for the job. Use less water for a dense topping or a rich pasta sauce, and thin it for soups or pourable sauces. Keep in mind that a small amount of cashew cream can thicken a dish noticeably as it heats, so start with less than the full amount and add more to taste.
Add it gently to hot dishes. Take a pan off the heat or turn the burner low before stirring in the cream. It generally blends well into warm sauces, but vigorous boiling can make a nut-based sauce thicken too much or develop a less-smooth texture. In acidic dishes such as tomato sauce, stir it in gradually and avoid a hard boil.
Choose the right oil and flavoring. Neutral oil adds richness without changing the flavor much. Olive oil is fine in savory dishes but its distinct taste may show up in mild sauces or desserts. For a sweet recipe, omit the salt if preferred and use a neutral oil; for a savory one, a little salt helps the cream taste more rounded.

Serving Suggestions

Use this cream as a one-to-one replacement for heavy cream by volume in many cooked recipes, adding it where the recipe calls for cream. Stir it into blended vegetable soup near the end of cooking, or fold it into a pan sauce after lowering the heat. It also works in dairy-free pasta sauces, mild curries, creamy polenta, and mashed potatoes. If the dish is already rich, begin with about three-quarters of the called-for amount and add more until the texture suits you.

For a dessert, use it in a cooked pudding, creamy filling, or a sauce served over fruit, provided the recipe does not rely on cream being whipped. Its light cashew flavor is most noticeable in delicate preparations, so taste the dish before adding sweetener or extra salt. A small amount of vanilla can suit a sweet application, while garlic, black pepper, or herbs can help it fit a savory one. The cream is useful in recipes where cream provides body, but it will not reproduce the exact richness or behavior of dairy heavy cream in every formula.

Variations

Make it richer: For a denser sauce, begin with 1/2 cup (120 ml) fresh water instead of 3/4 cup (180 ml), then add more only if the blender needs help moving the cashews. You can also increase the neutral oil to 1 1/2 tablespoons (22 ml). This gives the finished cream a fuller, glossier feel, but it still will not have the same fat content or whipping properties as heavy cream.

Make it without added oil: Leave out the tablespoon of oil for a simpler, less rich cream. The cashews still provide body, so this version is suitable for soups and sauces where you do not need an especially luxurious finish. Add a splash of water if it is too thick, rather than pouring in a large amount at once.

Try a seed-based version: If cashews are not suitable, use raw sunflower seeds in the same quantity and follow the same soaking and blending method. The result may be less sweet and a little more earthy, and the color can be darker. Sunflower cream is useful in savory cooking, but taste it before using it in a delicate dessert. Do not use this variation for anyone with a sunflower-seed allergy.

Use coconut milk for a faster alternative: Full-fat canned coconut milk can replace heavy cream in many soups, curries, and sauces without blending or soaking. It has a distinct coconut flavor and may separate slightly, so it is not as neutral as cashew cream. Shake or stir the can well and add it gradually. It is a convenient option when you do not have raw cashews or a blender.

Skip the oil for a neutral base, then season per dish: A plain cashew-and-water blend is handy if you plan to divide the batch between sweet and savory recipes. Keep it unsweetened, and season each portion in the dish rather than flavoring the entire batch. This also makes it easier to judge whether the cream’s mild nut flavor fits the recipe.

Storage and Reheating

Refrigerate the cashew cream in a clean, airtight container within 2 hours of making it. It keeps for 3 to 4 days in the refrigerator. The mixture may thicken or separate as it stands; stir it well or briefly reblend it, adding a teaspoon of water at a time if needed. Smell and inspect it before using, and discard it if it has an off odor, visible mold, or an unusual texture.

For longer storage, freeze it in small portions in a freezer-safe container for up to 2 months for best quality. Thaw it in the refrigerator, then stir or blend until smooth; freezing may make the texture slightly grainy, so it is best used in a cooked sauce or soup after thawing. Do not thaw it on the counter for an extended period. Warm cashew cream gently over low heat, stirring often, and avoid boiling it hard. If it is part of a finished leftover dish, refrigerate that dish within 2 hours and reheat leftovers to 165°F (74°C).

Frequently Asked Questions

Can I use cashew cream instead of heavy cream in equal amounts?

In many soups, sauces, curries, and blended dishes, yes: substitute it by volume and adjust the thickness as you go. Recipes that depend on the high fat content of dairy cream may turn out differently, especially baked goods, ganache, and recipes where cream is reduced substantially. Start with a little less in a rich dish, then add more if you want a creamier result.

Will this dairy-free substitute whip into peaks?

No. This cashew cream is a blended sauce base, not a whipping cream. It does not have the fat structure needed to trap air and hold stable peaks, so it is not the right choice for frosting, whipped toppings, or recipes that require whipped cream folded into a batter. Use a product specifically made for dairy-free whipping for those purposes.

Do I have to soak the cashews?

For this recipe, the 20-minute hot-water soak makes the nuts easier to blend smoothly. If you have a very powerful blender, you may be able to blend raw cashews with the water without soaking, but the texture may be less silky. Do not put just-boiled water in a sealed blender jar; let it cool slightly and follow the blender maker’s instructions for blending warm liquids.

Can I make cashew cream without a high-speed blender?

Yes. Soak the cashews for 30 minutes, drain them, and blend in short bursts, scraping down the sides between bursts. A standard blender may take several minutes to make the mixture smooth. If your blender struggles, divide the ingredients into smaller batches rather than forcing it to run continuously; you can combine the portions once each is smooth.

Why is my cashew cream grainy or too thick?

Graininess usually means the cashews need more soaking or blending. Add a tablespoon of fresh water and blend again, repeating only as needed. If it is too thick for the recipe, thin it gradually with water. If it is already in a hot sauce, lower the heat before adjusting it, since boiling and reducing the sauce further can make the texture thicker still.

Is cashew cream suitable for every dairy-free recipe?

No substitute behaves exactly like heavy cream in all recipes. Cashew cream is useful when you want smooth body in a sauce, soup, or filling, but it is not suitable for whipping and may change the flavor or texture of delicate baking. It also contains cashews, so it is not appropriate for someone avoiding tree nuts. Choose an alternative that matches both the recipe’s purpose and the people who will be eating it.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).