Cashew Cooking Cream

18th March 2014

Let’s talk about this dreamy cashew cooking cream I’ve been raving about earlier. My cooking cream was inspired by Erin, a fantastic food blogger behind Olives for Dinner. I admire her use of Asian flavors in some of her recipes, she’s one of only a few vegan bloggers that I know who has worked with two of my favorite ingredients: gochujang and douchi! Erin made her basic cashew cream using coconut vinegar. I used only distilled white vinegar and modified each measurement in her recipe to create my cooking cream version and it turned out fabulous for my creamy white bean Alfredo. This is what I’ve always wanted. I can’t wait to use this cooking cream for my pot pie filling or creamy wine & mushroom sauce.

Cashew Cooking Cream

Cashew Cooking Cream

Yield: Yields about 1½ cups


1 cup whole raw cashews, soaked overnight and rained
¾ cup cold water
3 tablespoons full-fat canned coconut milk, chilled overnight (scoop the top thick layer)
2½ teaspoons distilled white vinegar
⅛ teaspoon sea salt (optional)


Blend raw cashews and water in a high-speed blender or with an immersion blender until smooth (not gritty). Add vinegar, coconut milk and salt (optional) and blend again. Cover and refrigerate to chill thoroughly, at least an hour; the cream will slightly thicken.


For the full-fat coconut milk, I used BPA-free and gluten-free Natural Value Coconut Milk.

Keeping: The cream is best used the same day but may be refrigerated in a covered container for about 3 days. Erin recommended to freeze them in tupperware for months if needed. I’ve tried the freezer method.

Adapted from Olives for Dinner.

Cashew Cooking Cream

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