Description
This homemade cashew cream recipe couldn’t be simpler. Serve with fresh fruit as a healthy dessert or as a vegan topping to your favorite oatmeal or baked goods.
Ingredients
Scale
1 cup raw cashews, soaked for 3–4 hours
1 teaspoon pure vanilla extract (such as Organic Pure Madagascar Vanilla)
1/2 cup water, divided
Pinch of fine sea salt
Optional:
10–15 drops of pure liquid stevia
1 teaspoon Ceylon Cinnamon
Instructions
- Begin by soaking the cashews in water so they’re nice and tender. This is critical to getting a smooth, creamy consistency. Add the raw cashews to a small glass bowl with 2 cups of water and a pinch of sea salt. Cover with a dishcloth and let soak for 3-4 hours (4 hours max).
- Once soaked, drain and rinse until the water runs clear.
- In a food processor, add the soaked cashews, vanilla, sea salt, ¼ cup of water and the cinnamon if desired. Beginning at medium-low speed, process for about 2 minutes, gradually increasing to high speed. Pause to scrape the sides of the food processor a few times.
- Gradually add the remaining ¼ cup of water, 1 tablespoon at a time, or until the desired consistency has been reached. Add pure liquid stevia or monk fruit drops to sweeten to taste as needed.
- Serve with fresh fruit, or use as a topping in place of traditional whipped cream on various desserts.
- Store any leftover cream in an airtight glass container in the refrigerator for up to 3 days.
Notes
If the cashew cream starts to separate, just give it a good stir.
Try it for breakfast with Chai Spiced Turmeric Oatmeal.
