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Vegan Cashew Cream Recipes for Dairy-Free, Soy-Free and Heart-Healthy Dairy Substitutes

Updated on December 16, 2016
Margaret Schindel profile image

Margaret has a passion for cooking, baking and creating recipes to satisfy her cravings for delicious, indulgent and sometimes healthy food.

Cashew cream and its variations are healthier alternatives to common dairy products for anyone who is trying to move away from animal fats and toward a more plant-based diet, is concerned about health and nutrition, has a dairy or soy allergy or follows a raw food or vegan diet. They are also alternatives to commercial vegan dairy products that contain soy or unpronounceable ingredients.

Cashew-based vegan cream, heavy cream, sour cream, whipped cream, cream cheese and ricotta cheese taste somewhat different than their dairy counterparts, and it may take a bit of time to get accustomed to their unique flavors. And other than soaking the nuts overnight in cold water, these quick and easy vegan cashew cream recipes can be prepared in just minutes.

Bagel with dairy-free vegan cashew cream cheese
Bagel with dairy-free vegan cashew cream cheese | Source

Cashew Cream is a Flavor Chameleon

Raw cashews are very bland, which is why nut companies usually roast and salt them to enhance their flavor. But that neutral flavor is a big advantage for making dairy alternatives. After you rinse raw, unsalted cashews, soak them overnight, drain them and purée them with fresh cold water, their flavor is nearly as neutral as the flavor of cream and makes a great dairy cream substitute in your morning coffee, on your cereal, and in many recipes. Blend the nuts with less water and you've got a thicker cream to which you can add sweet or savory seasonings to make vegan whipped cream topping, sour cream, cream cheese or ricotta cheese. You can see why I call it a "flavor chameleon". Cashew cream is also an ingredient in many delicious vegan recipes like mushroom stroganoff, cream cheese frosting and cream soups.

I consider cashew cream to be a "flavor chameleon" because of its neutral taste and variable texture that make it ideal for vegan dairy substitutes
I consider cashew cream to be a "flavor chameleon" because of its neutral taste and variable texture that make it ideal for vegan dairy substitutes | Source

Gourmet Cashew Cream Recipes From Vegan Celebrity Chef Tal Ronnen

I don't know whether Chef Tal Ronnen invented cashew cream, but he's certainly responsible for its widespread adoption among vegan eaters. Although the recipe has been widely published online, I first discovered it in Chef Tal's first cookbook, The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat. His Los Angeles restaurant Crossroads is a hot spot. He also catered Ellen DeGeneres' and Portia De Rossi's 2008 wedding (and who for years before that was their private chef) and orchestrated Oprah Winfrey's 21-day vegan cleanse in 2013, among other high-profile gigs. His new cookbook, Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, features even more luscious recipes featuring cashew cream.

Health and Nutrition Benefits: Cashew Cream Recipes vs. Equivalent Dairy Products

While it's true that both nuts and dairy products are high in fat, there's a big difference between the healthy, mostly monounsaturated fats in cashews and the artery-clogging, cholesterol-laden, saturated animal fat found in dairy products like cream, sour cream, whipped cream, cream cheese and ricotta cheese.

Plant-based, heart-healthy fats give cashew cream a rich, creamy mouthfeel without the nutritional drawbacks of saturated fat-laden dairy products. Cashews are lower in fat than most other nuts and most of that fat is heart-healthy oleic acid, the same monounsaturated fat found in olive oil. Cashews also high in protein and dietary fiber and are a great source of flavanols, phytochemicals, antioxidants, copper and magnesium. As a result, cashews can help protect us against cancer and heart disease, lower triglyceride levels, improve skin, hair and bone health, lower blood pressure, diminish the frequency of migraine attacks and prevent heart attacks. Those are some pretty compelling nutrition and health benefits for a single food!

Cashew Cream KO's Its Full Fat Dairy Counterparts

When it comes to health and nutrition, there's no contest: high-fat dairy products get knocked out by their vegan cashew cream equivalents!
When it comes to health and nutrition, there's no contest: high-fat dairy products get knocked out by their vegan cashew cream equivalents! | Source

Nutrition Smackdown: Vegan Cashew Cream Recipes vs. Equivalent Dairy Products

I put the first three recipes I've shared here in the ring to challenge their dairy competitors. Each vegan challenger battled the dairy incumbent toe-to-toe for dominance in 10 matches: calories, total fat, saturated, polyunsaturated and monounsaturated fat, cholesterol, sodium, dietary fiber, sugar and protein. In this grudge match, the cashew cream recipe challengers KO'd the dairy guys in nearly every match! Here are the final scores:

Cashew Cream* vs. Dairy Heavy Cream:

  • 54% fewer calories
  • 66% less fat (total)
  • 90% less saturated fat
  • 60% more polyunsaturated fat ("healthy fat")
  • 36% less monounsaturated fat ("healthy fat")
  • 0 mg (vs. 326 mg) of cholesterol
  • 91% less sodium
  • 2.1 g (vs. 0 g) dietary fiber
  • 38% less sugar
  • 151% more protein

The Definitive Winner and New Champion: Cashew Cream
From a health and nutrition standpoint, the cashew cream KO'd the heavy cream in a single, definitive punch in every match except monounsaturated fat.

* Nutritional data based on cashew cream recipe using 2 cups whole raw cashews and water to cover by 1 inch to yield 3 1/2 cups.

Note: Nutrition facts comparisons in percentages in this article are based on identical amounts of the cashew cream recipe product vs. the equivalent dairy product, e.g., 1 cup of cashew sour cream vs. 1 cup of dairy sour cream. I relied on nutritional data from the USDA National Nutrient Database for Standard Reference Release 26 and Self magazine's nutritiondata.com website plus the Sparkpeople Recipe Calculator to put together these nutritional data comparisons. Although I've put in a lot of effort to make these nutritional data comparisons as accurate as possible, obviously I can't guarantee 100% accuracy.

Nutrition Facts Comparison: Vegan Cashew Cream vs. Dairy Heavy Cream

(click column header to sort results)
   
1 Cup Cashew Cream (Vegan)*  
1 Cup Heavy Cream (Dairy)  
2 Tbsp. Cashew Cream (Vegan)*  
2 Tbsp. Heavy Cream (Dairy)  
Total Calories
379.2
821
47.4
104
Total Fat
30 g
88.1 g
3.8 g
11.1 g
Saturated Fat
5.3 g
54.8 g
0.7 g
6.9 g
Polyunsaturated Fat
5.3 g
3.3 g
0.7 g
0.4 g
Monounsaturated Fat
16.3 g
25.4 g
2.0 g
3.2 g
Cholesterol
0 mg
326 mg
0 mg
41 mg
Sodium
8.2 mg
90 mg
1.0 mg
11 mg
Total Carbohydrate
22.6 g
6.6 g
2.8 g
0.8 g
Dietary Fiber
2.1 g
0 g
0.3 g
0 g
Sugars
4.1 g
6.6 g
0.5 g
0.8 g
Protein
12.3 g
4.9 g
1.5 g
0.6 g
*Cashew Cream nutritional data based on recipe made with 2 cups of whole raw cashews and water to cover by 1 inch, yielding 3.5 cups cream total

Cashew Sour Cream vs. Dairy Cultured Sour Cream**:

  • 47% more calories
  • 13.9% more fat (total)
  • 65.3% less saturated fat
  • 384% more polyunsaturated fat ("healthy fat")
  • 140% more monounsaturated fat ("healthy fat")
  • 0 mg (vs. 120 mg) of cholesterol
  • 28.6% less sodium
  • 3.6 g (vs. 0 g) dietary fiber
  • 7.6% more sugar
  • 344% more protein

The Clear Winner and New Champion: Cashew Sour Cream
Although the cashew sour cream challenger was bested by the dairy cultured sour cream on calories, total fat and sugar, the incumbent barely knew what hit it in the saturated fats, polyunsaturated and monounsaturated "good fats", cholesterol, sodiium, dietary fiber and protein matches.

**Nutritional data based on cashew sour cream recipe using 2 cups whole raw cashews, 4 teaspoons lemon juice, 2 teaspoons apple cider vinegar and 1/4 tsp. salt to yield 2 3/8 cups total.

Nutrition Facts Comparison: Vegan Cashew Sour Cream vs. Cultured Sour Cream

(click column header to sort results)
   
1 Cup Cashew Sour Cream (Vegan)*  
1 Cup Sour Cream (Dairy)  
2 Tbsp. Cashew Sour Cream (Vegan)*  
2 Tbsp. Sour Cream (Dairy)  
Total Calories
654
444
82
55
Total Fat
51.7 g
45.4 g
6.5 g
5.7 g
Saturated Fat
9.2 g
26.5 g
1.1 g
3.3 g
Polyunsaturated Fat
9.2 g
1.9 g
1.1 g
0.2 g
Monounsaturated Fat
28.1 g
11.7 g
3.5 g
1.5 g
Cholesterol
0 g
120 g
0 g
15 g
Sodium
77.1 g
108 g
9.6 g
14 g
Total Carbohydrate
39.5 g
6.6 g
4.9 g
0.8 g
Dietary Fiber
3.6 g
0 g
0.4 g
0 g
Sugars
7.1 g
6.6 g
0.9 g
0.8 g
Protein
21.3 g
4.8 g
2.7 g
0.6 g
*Nutritional data for Cashew Sour Cream based on recipe using 2 cups whole raw cashews, 4 teaspoons lemon juice, 2 teaspoons apple cider vinegar and 1/4 tsp. salt to yield 2 3/8 cups total

Cashew Whipped Cream vs. Sweetened Whipped Cream (Dairy)***:

  • 70% more calories
  • 23.9% more fat (total)
  • 65% less saturated fat
  • 470% more polyunsaturated fat ("healthy fat")
  • 133% more monounsaturated fat ("healthy fat")
  • 0 mg (vs. 163 mg) of cholesterol
  • 66% less sodium
  • 3.7 g (vs. 0 g) dietary fiber
  • 233% more sugar
  • 833% more protein

The Upstart Winner and New Champion: Cashew Whipped Cream
Like cashew sour cream, the cashew whipped cream lost the calories, total fat and sugar matches but positively pummeled the dairy whipped cream in the saturated fat, polyunsaturated fat, monounsaturated fat, cholesterol, sodium, dietary fiber and protein matches.

***Nutritional data based on cashew whipped cream recipe using 2 cups whole raw cashews, 3 Tbsp. blue agave syrup and 2 tsp. vanilla extract to yield approximately 2.25 cups total; Sweetened Whipped Cream (Dairy) nutritional data based on whipping 1 cup heavy cream with 2 Tbsp. granulated sugar to yield 2 cups total.

Nutrition Facts Comparison: Vegan Cashew Whipped Cream vs. Dairy Whipped Cream

(click column header to sort results)
   
1 Cup Sweetened Cashew Whipped Cream (Vegan)*  
1 Cup Sweetened Whipped Cream (Dairy)**  
2 Tbsp. Sweetened Cashew Whipped Cream (Vegan)*  
2 Tbsp. Sweetened Whipped Cream (Dairy)**  
Total Calories
779
459
97
57
Total Fat
54.5 g
44 g
6.8 g
5.5 g
Saturated Fat
9.7 g
27.4 g
1.2 g
3.4 g
Polyunsaturated Fat
9.7 g
1.7 g
1.2 g
0.2 g
Monounsaturated Fat
29.6 g
12.7 g
3.7 g
1.6 g
Cholesterol
0 mg
163 mg
0 mg
20 mg
Sodium
15.3 mg
45 mg
1.9 mg
6 mg
Total Carbohydrate
62.9 g
16.1 g
7.9 g
2 g
Dietary Fiber
3.7 g
0 g
0.5 g
0 g
Sugars
29.3 g
12.6 g
3.7 g
2 g
Protein
22.4 g
2.8 g
2.4 g
0.3 g
*Cashew Whipped Cream nutrition data based on recipe using 2 cups whole raw cashews, 3 Tbsp. blue agave syrup and 2 tsp. vanilla extract to yield approximately 2.25 cups total **Whipped Cream nutrition data based on whipping 1 cup heavy cream with 2

A Powerful Blender is the Key to Silky Smooth Cashew Cream

A food processor is fine work for making cashew ricotta cheese, whose consistency should have a slightly coarser texture than cream or cream cheese. And you could use a food processor or regular blender to make cashew cream and its variations, but you'd have to strain the processed cream and lose valuable nutrients, flavor and texture in the process. So I recommend using a Vitamix, Blendtec or another blender with a powerful motor for these recipes.

Basic Recipe for Thin or Thick Vegan Cashew Cream

Cashew cream can be used as a soy-free vegan dairy substitute for heavy cream, sour cream, cream cheese, a sweetened whipped topping for fruits or other desserts, or even ricotta cheese! It's also a key ingredient in many vegan recipes. It's incredibly quick and easy to make, especially if you have Blendtec or Vitamix blender or another professional quality blender with a powerful motor.

Prep time: 10 min
Cook time: 7 hours 50 min
Ready in: 8 hours
Yields: Makes approximately 3 1/2 cups of regular cashew cream and 2 1/4 cups of thick cashew cream

Ingredients

  • 2 cups whole raw cashews (NOT roasted)
  • Cold water

Instructions

  1. Rinse whole raw cashews well under cold running water and put them in a bowl. Add cold water until the cashews are covered by 1 inch of water, then cover the bowl and refrigerate for 8 hours or overnight. Note: Renowned vegan chef Tal Ronnen recommends using whole cashews, so that's what I use. Some recipe authors disagree.
  2. In the morning, drain the cashews, rinse them under cold running water, then drain them again and put them into a blender. For regular cashew cream, add cold water to cover the nuts by 1 inch. For thick cashew cream, add just enough cold water to barely cover the nuts. Blend at high speed until very smooth, scraping down the sides occasionally. This should take several minutes. Note: If you are not using a Vitamix, Blendtec or similar professional quality blender with a lot of power that can produce a very smooth cream, you'll need to sieve regular cashew cream through a very fine mesh sieve, nut milk bag or double layer of cheesecloth; I also recommend sieving thick cashew cream if you used a regular blender to make it.
  3. According to Chef Tal, regular or thick cashew cream "can be stored 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it)."

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Cashew Sour Cream Recipe

Follow the recipe for Basic Thick Cashew Cream above but add 4 teaspoons of lemon juice, 2 teaspoons of apple cider vinegar and 1/4 teaspoon salt to the drained, soaked cashews in the blender before adding fresh cold water and blending them. Try switching the amounts of vinegar and lemon juice to see which way you prefer. Makes about 2 3/8 cups.

Cashew Whipped Cream Recipe

For a sweet, creamy whipped topping for fresh berries or other desserts, follow the recipe for Basic Thick Cashew Cream, adding a little vanilla and the sweetener of your choice to the drained, soaked cashews in the blender before adding fresh cold water and blending them. I suggest adding 3 Tbsp. blue agave syrup and 2 tsp. pure vanilla extract as a good starting point and then adjusting to suit your taste. Honey and maple syrup also are delicious in this recipe. If using sugar, coconut sugar, date palm sugar, stevia, etc., adjust the amount accordingly.

Sriracha Cashew Cream Sauce

Sriracha is all the rage these days among chefs, foodies and Chopped competitors. It's no wonder that it has turned up as a flavoring for cashew cream! This versatile, spicy-sweet Sriracha Cashew Cream Sauce recipe comes from The Simple Veganista blog.

Cashew Cream Cheese Recipes

Here are three recipes for making soy-free, dairy-free vegan cream cheese using a cashew puree base, plus a creamy vegan cream cheese frosting.

Quick and Easy Cashew Cream Cheese Recipe I

Holistic nutritionist Leanne Vogel shares her simple cashew cream cheese recipe on her Healthful Pursuit website.

Quick and Easy Cashew Cream Cheese Recipe II

Alyssa of the Connoisserus Veg website uses nutritional yeast to add extra flavor to her simple cashew cream cheese recipe that can be made in a food processor. You can create flavored cream cheese with anything you like, savory mix-ins like mashed roasted garlic or chopped or sliced scallions or sweet flavors like crushed pineapple, mashed strawberries, etc. with a touch of agave or maple syrup.

Fermented Cashew Cream Cheese Recipe

If you're feeling ambitious and great cream cheese flavor, texture and mouthfeel are more important to you than convenience, use this fermented cashew cream cheese recipe. The fermentation gives it a more authentic, tangy flavor and flax gel for a firmer, more cream cheese-like consistency.

Cashew Cream Cheese Frosting

Mattie's Creamy Vegan Cashew Cream Cheese Frosting on VeganBaking.net is based on a much simpler cashew cream cheese base than his fermented cream cheese recipe and sounds delicious. If the apple cider vinegar taste is noticeable, try using a little less vinegar and a little more lemon juice.

Vegan Ricotta Cheese and Cannoli Recipes

Ricotta cheese has a less smooth, silky texture than cream, whipped cream or sour cream, so you can use a food processor to make the cashew version.

Ricotta Cheese Recipe

This vegan ricotta cheese recipe from Julie at The Simple Veganista blog is super quick and easy to make in either a blender or a food processor. You can use it to stuff ravioli or cannelloni, use it for lasagna, or leave out the nutritional yeast and add some diced candied orange peel, mini chocolate chips (or finely chopped chocolate), vanilla extract and confectioner's sugar to make a vegan cannoli filling.

Cannoli Recipe

Here's another recipe for Vegan Cannoli with Cashew Cream Filling and Baked Cannoli Shells from the Intrepid Herbivores blog. There's also a video of this recipe with lots of helpful information.

How Do You Feel About Cashew Cream as a Healthy and Nutritious Vegan Substitute for High Fat Dairy Products?

If you haven't tasted vegan cashew cream, choose an answer based on how you feel about the idea vs. your personal experience with it.

Yum - Cashew Cream is Vegan, Tasty AND Healthy

Yum - Cashew Cream is Vegan, Tasty AND Healthy

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    • Margaret Schindel 2 years ago from Massachusetts

      @anonymous: Thanks very much for your visit and your comment. The jury seems still to be out within the medical community re: the health effects of saturated fat. I also continue to follow the ongoing sat. fat-related research, and I would love to see some large, meaningful studies on whether whether plant-based sat. fats like coconut oil (which seems to offer certain health benefits) have the same effects on our bodies as animal fat, including dairy fat. I'm delighted that you're excited about these cashew-based dairy alternatives!

    • anonymous 2 years ago

      I'm excited to try dairy alternatives made with cashews. (on a side note though saturated fat is not evil like we have been told).

    • Margaret Schindel 2 years ago from Massachusetts

      @TapIn2U: Thanks so much! I'm delighted that you are inspired by the new possibilities that these cashew cream recipes open up. :)

    • TapIn2U 2 years ago

      YUM! This is too good to be true! Love cashew in any form! Fantastic lens! Sundae ;-)

    • Margaret Schindel 2 years ago from Massachusetts

      @ecogranny: Please do let me know how you like it! Just don't expect it to taste the same as whipped cream - it won't. However, it is a different type of tasty, creamy topping to use on top of fruit, desserts, etc. :)

    • Kathryn Grace 2 years ago from San Francisco

      I will take some cashews to my daughters' house next time we visit and give them a whirl in her Vitamix blender. I am especially keen to see how the whipped version measures up to whipped cream.

    • Margaret Schindel 3 years ago from Massachusetts

      @bovic21: Thanks for your wonderful feedback! I'm so glad you found these recipes helpful in adapting to your new vegan lifestyle. :)

    • bovic21 3 years ago

      What a great lens. I had never heard of cashew cream.

      I'm becoming a vegan due to health issues, and I love recipes like these.

      Thank you.

    • Margaret Schindel 3 years ago from Massachusetts

      @suepogson: How wonderful, Sue P.! You're lucky to be able to get such fresh cashews. Enjoy your first taste of cashew cream! :D

    • suepogson 3 years ago

      I've never heard of this before. Cashews grow locally where I live and I'll be trying this out at the next harvest.

    • Margaret Schindel 3 years ago from Massachusetts

      @anonymous: Thanks very much for letting me know, KVorbau!

    • anonymous 3 years ago

      I love it and eat it often. Way better than any dairy product.

    • Margaret Schindel 3 years ago from Massachusetts

      @somebudiesangel2: Great! Thanks so much for letting me know you love cashew cream, somebudiesangel2. I'm sure it will help encourage others to try it! :D

    • Tami-Lynn 3 years ago from North Vancouver

      I love cashew cream:)

    • Margaret Schindel 3 years ago from Massachusetts

      @RhondaAlbom: Thanks, Pukeko! The nutritional data comparison is what really convinced me that this is a switch worth trying.

    • Rhonda Albom 3 years ago from New Zealand

      Sounds like a great idea!

    • Margaret Schindel 3 years ago from Massachusetts

      @MartieG: I hope you do get a chance to try it and that you like it. The taste might take some getting used to, since it's not identical to dairy cream, but it's pretty yummy in its own right once you stop comparing them. :)

    • MartieG aka 'survivoryea' 3 years ago from Jersey Shore

      Not sure of the taste but I love the idea and would like to give it a try

    • Margaret Schindel 3 years ago from Massachusetts

      @favored: It's so quick and easy to make that it's easy to find out! ;)

    • Fay Favored 3 years ago from USA

      I haven't had this, but would probably like it.

    Yuck - I Don't Like the Taste (or Even the Idea)

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      • Margaret Schindel 23 months ago from Massachusetts

        Camille, thanks for your kind compliment! I agree with you completely about cashew cream's versatility as a satisfying dairy alternative.

      • Camille Alsup 23 months ago from Denver, CO

        Such a great hub...so informative and yes, this is what I consider the most versatile of vegan dairy alternatives...I use cashew cream in savory and sweet recipes and never have to feel guilty! Love it and appreciate this feature...

      • Margaret Schindel 3 years ago from Massachusetts

        @RinchenChodron: You'll never know unless you try. ;) Glad you're considering giving it a taste!

      • RinchenChodron 3 years ago

        I've never tried it, but I did see it at the store this week. Not sure if I'd like it. Perhaps?

      • Margaret Schindel 3 years ago from Massachusetts

        @Pat Goltz: Understood, Pat! It's a totally individual and personal decision. :D

      • Pat Goltz 3 years ago

        It sounds interesting, but it would only be something to eat occasionally. I won't give up my dairy cream or kefir, either.

      • Margaret Schindel 3 years ago from Massachusetts

        @Susan Zutautas: Fair enough! Hard to choose between two alternatives when you've only tried one. Thanks for weighing in! :)

      • Susan Zutautas 3 years ago from Ontario, Canada

        I've never had vegan cashew cream before so I have to pick this side. However I may change my mind after I've tried it.

      • Margaret Schindel 3 years ago from Massachusetts

        @Nancy Hardin: Thanks so much for your kind feedback, Nancy! We do still consume some dairy products, but we're trying to move toward more of a plant-based diet and since we love dairy, we've been experimenting with various substitutes. The comparative nutritional profiles of dairy products vs. their cashew cream alternatives was a real eye-opener for me! :)

      • Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

        I'll stick with the real deal, but I respect this alternative and think it's wonderful for those who either are allergic to dairy products (my son) or who prefer a vegan lifestyle. Kudos to you for a great lens.

      © 2013 Margaret Schindel

      Have You Ever Tasted Cashew Cream? Do You Think You Might Try One of These Cashew Cream Recipes?

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          Margaret Schindel 13 months ago from Massachusetts

          @ecogranny Hi Kate, sorry I didn't see your question sooner! Just run the Vitamix (or other high powered blender) for several minutes, then refrigerate. It won't get as light and fluffy as dairy whipped cream, but it makes a very nice high-protein, non-dairy whipped topping for fruits and other desserts. Hope that helps!

        • ecogranny profile image

          Kathryn Grace 13 months ago from San Francisco

          Hi Margaret. Quick question for you. I hadn't tried your whipped cream recipe before, but I'd like to use it this week. After you blend the ingredients together, do you then whip it with beaters to get that fluffy whipped cream texture? Or is the blender the last step?

        • Margaret Schindel profile image
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          Margaret Schindel 23 months ago from Massachusetts

          Thank you so much for your wonderful compliment, @ecogranny! I'm so glad you found the vegan cashew cream recipes and nutritional data helpful and informative. I really appreciate your letting me know!

        • ecogranny profile image

          Kathryn Grace 23 months ago from San Francisco

          Margaret, I always forget to take cashews with me when we visit my daughter's house, but now that I have a household member who is trying to go 100 percent plant-based diet, I must learn how to make these.

          What a wealth of information you provide! Thank you for all the tips. Looking forward to trying these.

        • Margaret Schindel profile image
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          Margaret Schindel 2 years ago from Massachusetts

          @ecogranny: Also, re: the higher sugar content of cashew whipped cream vs. dairy whipped cream, dairy cream is able to incorporate much more air than cashew cream, so the a given amount of cashew cream produces significantly less volume of whipped cashew cream than an equivalent amount of dairy heavy cream produces of dairy whipped cream. Hope that helps!

          Many thanks for pinning these recipes - I really appreciate your help in spreading the word! :)

        • Margaret Schindel profile image
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          Margaret Schindel 2 years ago from Massachusetts

          @ecogranny: Hi! I'm so glad you found this recipe article helpful and informative. :) The differences in nutritional values between regular cashew cream and cashew sour cream are because cashew sour cream is based on thick, not regular cashew cream. When making thick cashew cream you add less water, so cup for cup the nutritional values are more concentrated than in regular cashew cream (which subs for heavy cream). Hope that helps! :)

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          Kathryn Grace 2 years ago from San Francisco

          I've eaten at raw food restaurants several times and likely had cashew cream there, but I'm not sure. Yes, I am thinking of trying several of the recipes. I would like, especially, to try the cream cheese recipe, as we use quite a lot of my own dairy cheese sauce, and I am interested in finding non-dairy alternatives we like as much.

          I am puzzled about the differences in sugar content, calories and total fat in cashew heavy cream and sour cream. The only additions--lemon juice, salt and apple cider vinegar--could not have added any fat, and the sugar content in the vinegar has to be extremely low, so how did those three factors increase so much?

          Equally curious, the much higher sugar content in cashew whipped cream versus dairy whipped cream. Is that because it takes more sugar to sweeten the cashews? I have always thought of them as relatively sweet on their own, so that surprised me.

          Thank you for a highly informative lens and for all the recipes. I am pinning this and will give some of these a try.

        • Margaret Schindel profile image
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          Margaret Schindel 2 years ago from Massachusetts

          @Andromachi: I'm so glad to have been able to introduce you to all the dairy-free alternatives that can be made from raw organic cashews, especially since your breastfeeding son is lactose intolerant! It's important to use a powerful blender in order to get a truly creamy rather than gritty consistency, but all the recipes are really easy to make. I hope you enjoy them!

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          Andromachi 2 years ago

          I haven't heard before that cashew can make cream. So thank you very much for your full of information lens. I can't wait to try it. My breastfeeding son can't digest lactose products yet (16 months old) and I as a result I can't eat either any creamy dessert. Most ready to buy plant creams from the supermarket are made from soy and I can't risk my family eat something that might be mutated. I use almond milk from time to time but I didn't know how to make cream.

          So your lens will really help me.I can't thank you enough.

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @ColettaTeske: Thank you for your wonderful feedback! I'm so happy that the research I did on vegan cashew cream dairy alternatives will be helpful to you and your family. :)

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          ColettaTeske 3 years ago

          Awesome information. You put a lot of work into this article. Thank you very much. We switched from drinking cow's milk to soy milk (organic), but I wasn't to sure about the soy. So we switched to almond milk. We love the taste. We eat a lot of cashews and these dairy substitutes sound just like the recipes we need. Thank you!

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @anonymous: Thanks very much for your kind congratulations! If you get a chance to try making cashew cream I would love to know what you think. :D

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          anonymous 3 years ago

          Very interesting, never heard of cashew cream, cool! Definitely would try it.

          Congratulations on your The GoodVeg Quest Honorable Mention!

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          Margaret Schindel 3 years ago from Massachusetts

          @Johanna Eisler: Thanks, Joie! So glad to have been able to introduce you to vegan cashew cream. :)

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          Johanna Eisler 3 years ago

          Fascinating! I learn so many new things from awesome Squidoo lensmasters! I must bookmark this so I can make cashew cream as soon as possible!

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @lesliesinclair: Yikes! Thanks So much for letting me know about the html in the recipe module. All fixed, and glad you like the lens! :D

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          lesliesinclair 3 years ago

          shh: I wonder if it's just my browser or if everyone sees all the html like I do. If so, it's pretty distracting for such a well done lens.

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          Margaret Schindel 3 years ago from Massachusetts

          @Gypzeerose: Thanks so much, Rose! I really appreciate your vote and your kind words. :)

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          Rose Jones 3 years ago

          Great lens, my vote for the best vegan for all the work you put it in. :)

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          Margaret Schindel 3 years ago from Massachusetts

          @RinchenChodron: Thanks - I'm so glad you enjoyed it! :D

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          RinchenChodron 3 years ago

          No I have not. I might try it. Time will tell. Nice lens.

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          Margaret Schindel 3 years ago from Massachusetts

          @smine27: Thanks very much! Glad you enjoyed it. Thanks, too, for the suggestion to substitute dried shiitake for the kombu in your recipes. Great idea! :D

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          Shinichi Mine 3 years ago from Tokyo, Japan

          Thanks for sharing something I've never tried before. Sounds yummy. By the way, thanks for the comment you left on my rice with chestnuts lens. You mentioned you didn't like kombu. You could try using dried shiitake in place for the umami flavors. Hope you're having an awesome day!

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          Margaret Schindel 3 years ago from Massachusetts

          @suepogson: Thanks so much for your lovely comment, Sue! I hope you really enjoy these vegan cashew cream recipes come cashew harvest time. :)

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          suepogson 3 years ago

          Great lens - informative and potentially delicious!

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          Margaret Schindel 3 years ago from Massachusetts

          @Pat Goltz: Thanks very much for sharing your thoughts on this, Pat. These are decisions we each need to make for ourselves, depending on our individual preferences and health concerns.

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          Pat Goltz 3 years ago

          I would rather imagine that the quantity of cashew dairy I would need would cost far more than I can afford. I'll go to organic milk first. :) And I definitely would want to avoid something that can go rancid that quickly, and cholesterol in food absolutely does not worry me. For my money, if I can have dairy or goat milk (goat milk preferred), I will take coconut milk.

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          Margaret Schindel 3 years ago from Massachusetts

          @RhondaAlbom: Hi Pukeko, I don't know that vegan cashew cream is available commercially, but it takes only a few minutes to whip up in a blender (just raw, soaked cashews and water) after you soak the nuts overnight. I hope you get a chance to try it! Thanks so much for your kind comments. :D

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          Rhonda Albom 3 years ago from New Zealand

          If I see it in a store, I think I will give it a try. Thanks for all the great information and recipes.

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          Margaret Schindel 3 years ago from Massachusetts

          @favored: Thanks so much for your kind comments, Fay! I hope you and your husband enjoy trying cashew cream. :)

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          Fay Favored 3 years ago from USA

          Yes, I'd like to try it. My husband and I were just talking about our daily intake of almonds, but I do love my cashews. Congratulations on the purple star. I appreciate the recipes and the pics are great :)

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          Margaret Schindel 3 years ago from Massachusetts

          @Diaper Bag Blog: stajo82, I hope you have a chance to try these some time. :)

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          Margaret Schindel 3 years ago from Massachusetts

          @Diana Wenzel: Thanks for your lovely feedback, Diana! I hope you enjoy making the recipes. :)

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          Margaret Schindel 3 years ago from Massachusetts

          @tobydavis: Thanks, Toby! I'm not on a diet as such, just trying to move toward a healthier lifestyle, and that includes eating fewer animal products and more plant-based food. :)

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          Margaret Schindel 3 years ago from Massachusetts

          @David Stone1: Wait till I finally can afford to buy a Vitamix or Blendtec blender and I'll invite you over for some. :)

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          Margaret Schindel 3 years ago from Massachusetts

          @sybil watson: Sybil, the first time someone told me about cashew cream I had the exact same reaction. But a lot of the flavor comes from the roasting, and the overnight soaking may well leach out more of the flavor. It certainly doesn't scream "cashew". :)

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          Margaret Schindel 3 years ago from Massachusetts

          @mina009: Thanks so much, mina009! I did have fun with the photos. :)

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          Margaret Schindel 3 years ago from Massachusetts

          @Susan Zutautas: Susan, it couldn't be quicker or easier to make. I hope you get a chance to try it!

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          Margaret Schindel 3 years ago from Massachusetts

          @Ruthi: Ruthi, I'm also looking forward to trying the cashew cream eggnog when we get closer to the holidays. Commercial reduced-fat eggnog is still very high in saturated fat and full of ingredients I can't pronounce (I usually fill my glass 1/3 the way with reduced-fat eggnog and fill it the rest of the way with skim milk and sprinkle it with cinnamon!). And I don't eat raw eggs, so making regular eggnog myself isn't an option. I think this is likely to become my new holiday nog! :)

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          Margaret Schindel 3 years ago from Massachusetts

          @Nancy Hardin: My pleasure, Nancy! I hope you do get a chance to give it a try. These don't taste exactly the same as dairy and take a bit of getting used to, but they're a great option to know about.

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          Stanley Green 3 years ago from Czech Republic

          No, I haven't, but it looks sooo tasty...

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          Renaissance Woman 3 years ago from Colorado

          I plan on making cashew cream and trying it in several of the ways you have presented here. So much excellent information. Thanks!

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          tobydavis 3 years ago

          Fab lens for people trying to get by on a diet :-)

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          David Stone 3 years ago from New York City

          I'll eat one is somebody makes it. In food territory, I'm more consumer than creator.

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          sybil watson 3 years ago

          I first heard about cashew cream about 10 years ago in a book by Dr. Andrew Weil but I assumed that it made everything taste like cashews - which I love but wouldn't want to flavor everything. I had no idea that the cashew milk has a mild flavor. Now, I'll definitely try it - especially since cannolis are one of my favorite desserts.

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          mina009 3 years ago

          It sounds great and with your lovely photos even better!

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          Susan Zutautas 3 years ago from Ontario, Canada

          Never have tasted cashew cream but I'd love to try it.

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          Ruthi 3 years ago

          I am looking forward to trying the cashew cream for eggnog in the cooler seasons. While I am not vegan nor vegetarian, I am trying to eat less meat and dairy. I make and use cashew and almond creams frequently for spreads, dips, and cooking sauces.

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          Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

          Thank you for sharing these wonderful ideas and recipes. I might just try this, who knows? maybe I'll prefer it! :-)

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