Cashew Cream Recipe

By
Lee Zalben
Lee Zalben is a contributing writer at Serious Eats.
Lee Zalben

Lee Zalben, a.k.a. “The Peanut Butter Guy,” is the founder and CEO of Peanut Butter & Co. Author of The Peanut Butter & Co. Cookbook.

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Updated Aug. 30, 2018
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I prepared this recipe using a traditional home blender. After 2 to 3 minutes of blending the texture was fairly smooth with hardly any grit. A heavy duty or professional blender (like a Vitamix) will produce an even smoother texture and do it in a little less time as well.

Recipe Facts

Active: 60 mins
Total: 65 mins

Rate & Comment

Ingredients

  • 2 cups, whole, raw cashews
  • 1 cup apple juice (white grape juice also works)
  • 1/2 teaspoon vanilla extract
  • Pinch salt (optional)

Directions

  1. Rinse the cashews well in cold water and drain.

  2. Place the nuts in the pitcher of a blender and add the juice, vanilla extract, and salt if using.

  3. Pulse until the mixture starts to get smooth and let blend on medium to high speed for two to three minutes or until it is creamy.

  4. For best results, refrigerate for at least one hour, and then serve with your favorite vegan dessert.

Special equipment

Blender

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