Dairy Substitute | Vegan Gluten Free Lactose Free

Cashew Cream

Anacardium occidentale (source) Allergens: Tree Nuts
Cashew Cream

Sourcing & Taxonomy

  • Family Anacardiaceae
  • Primary Cuisine Vegan
  • Seasonality Year-Round
  • Source Cashew nuts

The Forktionary Angle

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Definition

A rich, dairy-free cream made from blended soaked cashews, used as a versatile substitute for dairy cream in both sweet and savory dishes.

Sensory Profile

TasteMild, Nutty, Sweet
TextureSmooth, Creamy, Viscous
AromaSubtle, Nutty
AcidityLow

Technical Metrics

Nutrition Facts

Per 1/4 cup (60g)
Calories370 kcal
Total Fat30g
Saturated Fat5.5g
Trans Fat0g
Cholesterol0mg
Protein12g
Total Carbohydrate20g
Dietary Fiber2g
Total Sugars5g
Calcium30mg
Iron3mg
Potassium450mg

Chef’s Secret

For the smoothest cashew cream, blend the soaked cashews with just enough liquid (water or plant milk) until completely silky, then add more liquid to reach desired consistency.

Substitutions

Best Match

Coconut Cream

1:1

Provides similar richness and creamy texture, but with a distinct coconut flavor.

Silken Tofu (blended)

1:1

A lower-fat option that provides creaminess and a neutral base, good for savory sauces.

Almond Cream

1:1

Similar nutty profile but often thinner; can be used in desserts or light sauces.

White Bean Puree

1:1

For savory applications, offers a creamy, thickening property with minimal flavor impact.

Buying Guide

Use raw, unsalted cashews for the best flavor and creaminess. Soak them thoroughly (hot water for 30 mins, cold for 2 hours) for optimal blending.

Flavor Pairings

Mushrooms Spinach Tomatoes Lemon Pasta Curries Coffee Desserts