Cashew Cream: A Delicious and Nutritious Alternative to Dairy

Good morning everyone and happy Monday!

Back in my pharmacy days, in addition to anxiety and depression, I struggled with constipation, skin conditions and chronic strep throat. It was suggested to me by a biochemist I knew that I give up dairy. He assured me that in so doing, I’d be able to feel better in a multitude of ways. Skeptical, I agreed to try. At the time, I regularly consumed yogurt, milk in my coffee and of course, my nightly pint of Ben and Jerry’s. I never imagined that dairy, a recommended and endorsed staple of the American diet could ever harmful. Of course I knew that ice cream wasn’t good, but mostly because of the sugar. But yogurt? Milk? How could they be bad?

A week after eliminating those foods, my congestion cleared, the dermatitis calmed down and my digestion was perfect. I noticed too that while I wasn’t necessarily happier, I was indeed calmer. I’t didn’t take more to convince me that I needed to eliminate dairy as a way of life. Since then, for the most part, I have.

If you struggle with gastrointestinal issues, congestion, immune disorders, or mood imbalances, you may want to consider a dairy elimination. It’s easy nowadays to get healthy alternatives such as almond or coconut milk or yogurt. You can also get coconut based ice cream. There’s a whole industry developing around nut cheeses that are delicious too. The hardest things to find alternatives for are things like sour cream and whipped cream, but to help you with that, I’m going to show you how to make some of your own in today’s Motivational Monday.

Once you watch the video you’ll know how to make a basic chew cream that you can use in soups to thicken them up rather than cream. It’s a basic one-to-one ratio of soaked raw cashews with water and a pinch of salt.

In addition, I’m including recipes below for cashew based sour cream and whipped cream. The sour cream is awesome on a baked potato, the combination giving you a nice serotonin boost to help calm stress. The whipped cream version is SO much nicer on berries than the dairy version. Check them out and see what you think.

Once you’ve watched the video, I’d love to hear from you! Do you make nut milks or creams? One of my favorite yogurt alternatives is coconut yogurt I make myself. Do you have a favorite dairy alternative that is a must have in your kitchen? Let me know in the comments below.

I hope you enjoy today’s video! I look forward to your feedback.

Have a great week!

Basic Cashew Cream



  • 3/4 to 1 cup soaked whole raw cashews (place the raw cashews in a bowl cover with water and cover with cling film. Refrigerate for at least 2 hours or overnight. Drain, pat dry and you’re ready now to make your cashew cream)
  • 3/4 to 1 cup water
  • Pinch of Himalaya salt


  • Blend in a  high speed blender until smooth. Add to soups in place of half and half or heavy cream

Cashew-Scallion Sour Cream


  • 1 cup raw cashews, soaked for 2 hours or overnight
  • 1/4 cup cold water
  • 1/4 teaspoon salt
  • 2 teaspoons lemon juice
  • 1/2 teaspoon apple cider vinegar
  • 1 tablespoon chopped scallion


  • Place all the ingredients in a high speed blender and blend until smooth. Refrigerate in a covered container for about an hour or two to allow it to set. Use on baked potato or any recipe that calls for sour cream. (Can be stored for up to a week in the refrigerator.)

Cashew Whipped Cream


  • 1 cup cashew cream (See the first recipe above. NOTE: If you prefer a thicker cream, use 1 cup cashews to 1/2 to 3/4 cup water rather than 1:1 ratio.)
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/3 cup melted coconut oil


  • Place the cashew cream, maple syrup and vanilla in Vita-Mix and blend well. Then add the coconut oil in a stream, allowing it to blend in.
  • Place in a covered container and refrigerate for about an hour. Then serve with berries or other fruit as a nice dessert. Enjoy!