Sweet Cashew Cream
This sweet cashew cream is thick, smooth, and naturally dairy-free. With just a handful of ingredients and five minutes of blending, you’ll have a versatile alternative to whipped cream that works beautifully in desserts, oatmeal, sauces, and more.
If dairy doesn’t sit well with your body—or simply doesn’t align with your values— this cashew cream recipe is a simple, delicious alternative.
After a brief 4-hour soak, raw cashews blend into a luscious, creamy texture that holds its shape and goes well with everything from fresh berries to Turmeric Oatmeal.
It’s flexible, nourishing, and easily adaptable to suit a variety of uses and flavors.
Cashew Nutritional Benefits
Raw cashews are not only delicious, but they’re also highly nutritious. Cashews are a great source of:
- Healthy monounsaturated fats, protein, and carbohydrates
- Key minerals such as magnesium and phosphorus
- Vitamins K and B6
- Selenium, which supports thyroid function
Sweet Cashew Cream Ingredients
- RAW CASHEWS – Roasted nuts are coated with oils that are often rancid. Raw nuts yield the best flavor.
- PURE VANILLA EXTRACT – Enhances the naturally sweet flavor of the cream.
- CINNAMON – Optional, but gives the cream a warm flavor with more dimension.
- SWEETENER – Pure maple syrup or raw honey (not vegan) adds a hint of sweetness, but you can leave it out. Liquid stevia or monk fruit drops work too if you prefer no added sugar.
- SALT – Adds depth and balance.
How to Make Cashew Cream
Start by soaking the raw cashews in water with a pinch of salt for 3-4 hours. This softens them and ensures a smooth, creamy consistency once blended.
Drain and rinse well, then add the soaked cashews to a food processor or high-speed blender with vanilla, cinnamon (if using), and half the water. Blend until smooth, scraping the sides as needed.
With the machine running, gradually add more water a tablespoon at a time, until your desired consistency is reached. Add sweetener if desired and adjust to taste.
Store in an airtight glass container and refrigerate for up to 3 days or freeze up to 3 months. Stir before serving if separation occurs.
Uses for Cashew Cream
You can use cashew cream anywhere you’d use a thick dairy product, such as sour cream, yogurt, or whipped cream (try coconut whipped cream for another dairy-free alternative).
Here are some ideas:
- Stir in some fresh berries and granola for a yogurt alternative
- Serve it as a dip with sliced peaches, nectarines, or apples
- Add a dollop to oatmeal, or a slice of sweet potato tart
- Mix it with chocolate chips for a low-sugar dessert cup
- Enjoy it straight from the spoon (no judgment)
- Skip the vanilla and sweetener and use it as a creamy base for savory sauces like cashew pesto.
FAQs
No, but soaking softens the nuts, resulting in a much smoother cashew cream. If you’re in a rush, you can skip soaking, but you may need to add more water or blend longer.
Yes. Freeze it in small portions using a Souper Cube or ice-cube tray for up to 3 months. Thaw before using and whisk well once thawed to bring it back to a creamy consistency.
Cashew cream works as a dairy-free substitute for whipped cream or sour cream. Use it in oatmeal, desserts, soups, sauces, dips, or as a base for sweet or savory spreads.
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Sweet Cashew Cream Recipe
- Prep Time: 5 minutes (+4 hours pre-soaking)
- Total Time: 4 hours, 5 minutes
- Yield: 1 ½ cups 1x
- Category: Dip, Sauce, Spread
- Method: Blending, Soaking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
This sweet cashew cream recipe is smooth, thick, and deliciously creamy. Made with soaked raw cashews, vanilla, and cinnamon, it blends into a lightly sweet, versatile cream that works beautifully on oatmeal, fresh fruit, or as a dairy-free alternative to whipped cream.
Ingredients
1 cup raw cashews, soaked for 3–4 hours
1/2 cup 1/2 cup water, divided
1 teaspoon vanilla extract (such as Organic Pure Madagascar Vanilla)
1 teaspoon cinnamon (optional)
1 tablespoon raw honey or pure maple syrup (optional)
Salt
Instructions
Soak the cashews: In a small bowl, cover the cashews with water and add a pinch of salt. Soak for 3-4 hours to soften.
Drain and blend: Rinse well, then add the soaked cashews to a food processor or high-speed blender with ¼ cup of the water, vanilla, cinnamon (if using), and another pinch of sea salt. Blend until smooth and creamy, scraping the sides as needed.
Adjust the texture: With the machine running, add the remaining ¼ cup of water, 1 tablespoon at a time, or until your desired consistency is reached. Add your choice of sweetener if desired and adjust to taste.
Store: Transfer to an airtight glass container. Refrigerate for up to 3 days or freeze for up to 3 months. Stir before serving if separation occurs.
Equipment
Notes
Use maple syrup instead of honey for a vegan option.
For no-added sugar, try 10-15 drops of liquid stevia or pure monk fruit drops in place of honey or maple syrup.
For the smoothest, most silky consistency, use a high-speed blender instead of a food processor. If you don’t have one, you may have to blend a bit longer so it’s not gritty.
