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.
