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Cashew Cream

Learn how to make your own fresh cashew cream to use in soups and pastas.

Cashew Cream

Gluten-free, refined sugar-free, dairy-free

Yield: approx. 3 cups

Prep Time: 6-8 hours (includes overnight soaking time)


  • 2 cups raw cashews

  • 1 cup water


  1. Place the cashews and 2 cups of water into a bowl and put into the fridge to soak overnight.

  2. Drain the pre soaked cashews and transfer to a high-speed blender. Blend the cashews with 1 cup water until the texture becomes thick and creamy.

  3. Transfer to an air-tight container and store in the refrigerator for up to one week.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #thelittlechive

With love,


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