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Cashew Cream Market

The market for Cashew Cream was estimated at $458 million in 2025; it is anticipated to increase to $666 million by 2030, with projections indicating growth to around $970 million by 2035.

Report ID:DS1901161
Author:Debadatta Patel - Senior Consultant
Published Date:
Datatree
Food & Beverage
Packaged & Processed F&B
Cashew Cream
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Report Summary
Market Data
Methodology
Table of Contents

Global Cashew Cream Market Outlook

Revenue, 2025

$458M

Forecast, 2035

$970M

CAGR, 2026 - 2035

7.8%

The Cashew Cream industry revenue is expected to be around $457.8 million in 2026 and expected to showcase growth with 7.8% CAGR between 2026 and 2035. Building on this robust outlook, the Cashew Cream market is consolidating its role as a strategic plant-based dairy alternative across both household consumption and professional foodservice channels, supported by strong menu innovation and vegan cooking adoption. Household and HoReCa applications together account for 82.4% of demand, underscoring the importance of the HoReCa sector in driving premium plant-based cooking formats and versatile sauce, dip, and topping solutions. Raw Cashew Cream product type remains the industry cornerstone, having generated $358.01 million in sales in 2025, as manufacturers and chefs leverage its adaptability as a base for non-dairy creamer systems, savory preparations, and dairy-free desserts. Growth is further propelled by rising health consciousness, increasing lactose intolerance awareness, and the shift toward clean-label products, positioning Cashew Cream as a value-added, multi-functional ingredient in both retail and foodservice portfolios. Its ongoing relevance is reinforced by expanding use in ready meals, plant-based beverages, and frozen specialties, where formulators seek functional ingredients that deliver indulgent texture, stable emulsification, and a superior sensory profile compared with many other nut-based alternatives.

As a smooth, emulsifiable nut-based concentrate, Cashew Cream offers a rich, neutral flavor profile, creamy mouthfeel, and excellent binding properties that closely replicate traditional dairy cream in a wide range of culinary applications. The product’s core attributes plant-based origin, lactose-free and often gluten-free formulation, and compatibility with natural stabilizers make it a preferred choice for brands pursuing clean-label products and premium dairy alternatives. Major applications span household cooking and baking, sauces and soups, non-dairy creamer solutions for hot and cold beverages, dairy-free desserts, and chef-driven creations in restaurants, cafés, and catering within the HoReCa sector, as well as use by industrial food processors in sauces, dressings, and prepared meals. Recent trends include the development of ready-to-use refrigerated and ambient Cashew Cream formats, organic and flavored variants tailored for specific cuisines, sugar-free and protein-enriched recipes, and cross-category innovation in snacks, frozen entrees, and barista-style beverages, collectively expanding its role as a cornerstone functional ingredient in modern plant-based cooking.

Cashew Cream market outlook with forecast trends, drivers, opportunities, supply chain, and competition 2025-2035
Cashew Cream Market Outlook

Market Key Insights

  • The Cashew Cream market is projected to grow from $457.8 million in 2025 to $970 million in 2035. This represents a CAGR of 7.8%, reflecting rising demand across Household, Food Industry, and HoReCa.

  • King of Creams, Plant Veda, and Treeco Commodities UK are among the leading players in this market, shaping its competitive landscape.

  • U.S. and Germany are the top markets within the Cashew Cream market and are expected to observe the growth CAGR of 5.1% to 7.5% between 2025 and 2030.

  • Emerging markets including Brazil, South Africa and India are expected to observe highest growth with CAGR ranging between 9.0% to 10.8%.

  • Transition like Shift towards HealthConscious Choices is expected to add $52 million to the Cashew Cream market growth by 2030.

  • The Cashew Cream market is set to add $512 million between 2025 and 2035, with manufacturer targeting Food Industry & HoReCa Application projected to gain a larger market share.

  • With

    growing popularity of vegan cuisine, and

    Nutritional Benefits of Cashews, Cashew Cream market to expand 112% between 2025 and 2035.

cashew cream market size with pie charts of major and emerging country share, CAGR, trends for 2025 and 2032
Cashew Cream - Country Share Analysis

Opportunities in the Cashew Cream

Demand for Cashew Cream as a plant-based dairy alternative is also accelerating in North American non-dairy desserts, frozen treats, and bakery fillings. Artisanal brands and foodservice operators are replacing coconut or soy bases with smoother Raw Cashew Cream to achieve premium texture and clean-label positioning. With global raw formats projected to rise from $358.01 to $506.83 million by 2030, dessert applications are expected to capture disproportionate value. Growth will be strongest in lactose-free ice creams, indulgent cheesecakes, and ready-to-eat puddings.

Growth Opportunities in North America and Europe

In North America, Cashew Cream is most strongly driven by the Household segment, where consumers use it as a plant-based dairy alternative in everyday vegan cooking, baking, and lactose-free meal preparation, supported by robust natural and specialty retail channels. Top opportunities include premium flavored and unsweetened Cashew Cream variants for clean label shoppers, convenient ready-to-use cooking bases, and co-branded products with meal-kit and retail private label partners, while extending into Food Industry and HoReCa through sauces, dressings, and dessert applications. Competitive intensity is high, with numerous regional nut-based and dairy-free cream brands focusing on protein enrichment, sugar reduction, and allergen management, making product differentiation, texture optimization, and nutritional positioning critical. Key regional drivers are rising flexitarian and lactose-free lifestyles, strong awareness of plant-based nutrition, the growth of online grocery, and the rapid adoption of plant-based options in fast-casual and coffee chains, creating strategic openings for investment in scaled B2B foodservice distribution, targeted household marketing, and collaboration with manufacturers for customized Cashew Cream formulations.
In Europe, Cashew Cream demand is led by the Food Industry application, where it is widely integrated into plant-based dairy alternatives, ready meals, bakery fillings, sauces, and lactose-free desserts, with HoReCa providing a fast-growing secondary outlet in metropolitan and tourism-driven markets. Top opportunities center on supplying high-quality, organic and clean label Cashew Cream ingredients in bulk formats, supporting reformulation projects for established brands seeking to enhance texture, flavor, and sustainability credentials in vegan and vegetarian portfolios. Competition is characterized by a mix of large plant-based cream suppliers and specialized nut processors, intensifying pressure on cost efficiency, traceable sourcing, and technical support capabilities, while private label and contract manufacturing further elevate B2B complexity. Core regional drivers include stringent nutritional and additive regulations, strong consumer preference for sustainable and ethically sourced products, rapid expansion of plant-based menus in foodservice, and retailer pressure to broaden premium and mid-priced vegan ranges, thereby opening strategic avenues for investment in localized blending or processing hubs, long-term supply contracts with manufacturers, and application-focused Cashew Cream solutions tailored to sauces, non-dairy beverages, desserts, and ready-to-eat meals.

Market Dynamics and Supply Chain

01

Driver: Rising Health Consciousness and Growing Popularity of Plant-Based Diets Driving Demand

The increasing health consciousness among consumers is also a major driver for cashew cream. Individuals are also seeking nutrient-dense, low-cholesterol alternatives to traditional dairy creams, and cashew cream offers heart-healthy fats, protein, and minerals such as magnesium. Concurrently, the growing popularity of plant-based diets and vegan lifestyles is also expanding adoption across households, foodservice, and commercial food production. This trend encourages manufacturers to innovate and develop versatile cashew cream products suitable for cooking, baking, and beverages. Brands like Silk, Elmhurst 1925, and Nutpods leverage these trends by offering fortified, organic, and allergen-free options. Together, these factors increase demand, promote product diversification, and position cashew cream as a staple in plant-based nutrition while enabling market expansion across different consumer segments and regions globally.
also advances in cashew cream processing technologies are also driving market growth by improving texture, flavor, and stability. Techniques such as high-shear blending, homogenization, and enzyme-assisted extraction allow for smooth, consistent cream suitable for both household use and professional kitchens. Fortification with vitamins and minerals enhances nutritional profiles, while sterilization and aseptic packaging extend shelf life, meeting industrial and HoReCa standards. Companies like Nutpods, So Delicious, and Elmhurst are also adopting these innovations to create barista-grade and heat-stable cashew cream variants. This technological progress not only improves consumer experience but also enables broader application in sauces, desserts, and beverages, supporting market penetration and revenue growth across multiple segments.
02

Restraint: High Cost Compared With Traditional Dairy Cream Limiting Consumer Adoption

Cashew cream typically costs more to produce and purchase than traditional dairy cream and many other plant‑based alternatives, which restrains uptake among price‑sensitive consumers and foodservice buyers. The cost of raw cashews, coupled with processing expenses such as blending and stabilizing, results in premium pricing. For example, some cafés and bakeries may choose cheaper coconut or soy cream options to protect margins, reducing cashew cream orders. This price sensitivity affects household demand too, slowing revenue growth and prompting smaller brands to compete on cost rather than quality, ultimately constraining broader market penetration.
03

Opportunity: Expanding use of roasted cashew cream in premium savory sauces and High-growth potential for cashew cream in Asian lactose-intolerant consumers

Roasted Cashew Cream is emerging as a preferred base for premium vegan sauces, gravies, and ready-meal curries in the global foodservice industry. Chefs value its deeper roasted flavor, emulsification performance, and capacity to replace both dairy cream and butter in plant-based cooking. With roasted formats expected to grow from $99.80 to $159.63 million by 2030 at 9.85% CAGR, the fastest expansion will occur in refrigerated pasta sauces, gourmet meal kits, and restaurant-branded retail products. Targeted collaborations with regional sauce manufacturers remain largely untapped.
In Asia, rapidly rising lactose intolerance awareness and flexitarian diets are opening strong opportunities for Cashew Cream in beverages, cooking sauces, and non-dairy desserts. Urban middle-class consumers in India, China, and Southeast Asia are seeking affordable, nutritious, and clean-label dairy substitutes beyond soy. Raw Cashew Cream will dominate in barista-ready drinks, home cooking, and infant-friendly recipes, while roasted variants provide differentiated flavor for snack dips. Local co-manufacturing partnerships and fortified formulations can significantly accelerate regional market penetration and brand loyalty.
04

Challenge: Raw Material Supply Volatility and Sustainability Concerns Affecting Production Stability

The cashew cream market faces constraints from raw material supply volatility and sustainability issues tied to cashew nut sourcing. Cashews are predominantly grown in limited regions, exposing supply chains to climate risks, fluctuating yields, and geopolitical instability. Such volatility can increase input costs and disrupt consistent production, which in turn impacts pricing and contract commitments for manufacturers. Additionally, sustainability concerns around labor conditions and environmental impact in major producing countries can influence buyer preferences and regulatory scrutiny. These factors collectively hamper steady supply, limit scaling opportunities, and affect overall demand behaviour in global markets.

Supply Chain Landscape

1

Cashew Sourcing

Treeco Commodities UK LtdEuro Company S.p.A
2

Cashew Cream Processing

King of CreamsElmhurst 1925
3

Plant-Based Packaging

Plant VedaElmhurst 1925
4

Dairy-Free Applications

Food & beverageVegan dessertsPlant-based ready meals
Cashew Cream - Supply Chain

Use Cases of Cashew Cream in Household & Food Industry

Household : In the household segment, cashew cream has become a popular dairy alternative for home cooking due to its creamy texture, rich flavor, and versatility. Smooth or blended cashew cream is commonly used by consumers to enrich soups, sauces, desserts, and coffee, providing a plant-based option for lactose-intolerant or vegan households. Leading brands like Silk, Elmhurst 1925, and So Delicious have strengthened their presence in this segment through convenient packaging such as cartons or resealable jars, making it easy for families to incorporate cashew cream into daily meals while promoting healthier and allergen-friendly choices.
Food Industry : Within the food industry, cashew cream is primarily used as a functional ingredient in processed foods, baked goods, dressings, and plant-based desserts. Manufacturers often prefer sterilized or stabilized cashew cream for consistent viscosity, taste, and shelf life. Companies such as Nutpods, Elmhurst, and Happy Cashew supply bulk or specialty cashew cream formulations tailored for industrial applications. Its smooth, neutral flavor enhances the sensory profile of products while meeting the growing consumer demand for plant-based, nutritious, and allergen-conscious ingredients in commercial food production.
HoReCa : In the HoReCa sector, cashew cream is valued for its barista-grade quality and versatility in gourmet cooking. Barista-style or high-fat cashew cream variants are preferred in cafés, restaurants, and hotels to create creamy coffee beverages, vegan sauces, and decadent desserts. Suppliers like Nutpods, Silk, and Elmhurst focus on delivering professional-grade cashew cream that maintains texture under heating or whipping conditions. This enables chefs and baristas to offer premium plant-based options, catering to vegan, lactose-intolerant, and health-conscious clientele while enhancing menu diversity and customer satisfaction.

Recent Developments

Recent developments in the cashew cream market show strong product innovation and digital sales expansion as key growth drivers. Manufacturers are launching barista‑grade, fortified, and heat‑stable cashew cream variants to meet diverse culinary and plant‑based consumer needs. A notable trend is the rise of direct‑to‑consumer ecommerce channels, enabling brands to reach health‑conscious buyers and HoReCa clients more effectively. Enhanced production and formulation technologies also improve texture and shelf life, strengthening market penetration in both retail and foodservice segments.

March 2025 : Elmhurst 1925 expanded its cashew‑based offerings by unveiling Cashew Barista Edition products at Natural Products Expo West, targeting café and specialty coffee segments with ultra‑low sugar, plant‑based creamer formats. This move reinforces Elmhurst’s investment in product innovation and category growth within plant‑based creams, including cashew‑derived creamers tailored for beverage applications.
June 2024 : Elmhurst 1925 launched the first dairy‑free Cashew Creamers in four flavor variants, a significant product development extending beyond traditional nut milks and strengthening its presence in the plant‑based cream segment. This launch expanded shelf presence in grocery and online channels, capturing broader consumer demand for creamy, versatile dairy alternatives.

Impact of Industry Transitions on the Cashew Cream Market

As a core segment of the Packaged & Processed F&B industry, the Cashew Cream market develops in line with broader industry shifts. Over recent years, transitions such as Shift towards HealthConscious Choices and Evolution of Ecommerce in Food Industry have redefined priorities across the Packaged & Processed F&B sector, influencing how the Cashew Cream market evolves in terms of demand, applications and competitive dynamics. These transitions highlight the structural changes shaping long-term growth opportunities.
01

Shift towards HealthConscious Choices

The accelerating shift toward health-conscious, plant-based diets is transforming demand dynamics in the food and beverage industry, positioning Cashew Cream as a core dairy-free alternative rather than a niche product. As consumers increasingly seek vegan cream options that are gluten-free and made with clean-label ingredients, Cashew Cream is capturing share from traditional dairy and expanding into applications spanning sauces, beverages, and plant-based desserts. This transition is projected to add approximately $52 million to Cashew Cream market growth by 2030, underscoring its strategic relevance within the broader dairy alternative market and plant-based cream category. Manufacturers that rapidly scale innovation, diversify flavor and fat profiles, and optimize pricing for mass-market adoption are best placed to unlock this incremental value, deepen penetration among flexitarian consumers, and consolidate competitive advantage in this fast-evolving segment.
02

Evolution of Ecommerce in Food Industry

The cashew cream industry has been significantly shaped by the evolution of e-commerce in the food sector. As online shopping becomes a mainstream habit, consumers increasingly prefer the convenience of purchasing specialty products like cashew cream directly from brand websites or through major e-commerce platforms such as Amazon and Instacart. This shift allows companies to reach health-conscious and vegan consumers in regions where physical retail presence is limited. Brands like Silk, Nutpods, and Elmhurst 1925 have leveraged online subscriptions, targeted promotions, and digital marketing to expand market penetration. Additionally, e-commerce has enabled foodservice suppliers to streamline bulk ordering for HoReCa and industrial clients, improving accessibility and operational efficiency. This transition not only increases sales but also provides valuable consumer data, supporting product innovation and personalized offerings across household, HoReCa, and food industry segments.