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Introducing my homemade Cashew Cream! It is the perfect vegan and gluten-free solution to top desserts with. It uses just four ingredients and is quick and easy to make.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
One of the difficult things for vegans or those with a dairy allergy to give up is cream – whipped cream, cream cheese, heavy cream, etc. You can often use coconut milk, cashew milk, or other non-dairy milks to get close, but this vanilla cashew cream takes the cake! Whip this up, drizzle it on your favourite dessert, and bon appétit!
This was inspired by my Vegan White Sauce, and pairs well with this amazingly poured over my Pear Crumble or Apple and Blackberry Crumble both made with a Homemade Oat Crumble Topping.
I also discovered how to make Homemade Vegan Sour Cream which is similar to this recipe!
Ingredients to make Cashew Cream
- Cashews – The cashew nut is a vegan’s secret to making things creamy and delicious!
- Unsweetened Almond Milk – helps the cashew cream reach the perfect creamy texture.
- Vanilla Pod – Slice the pod in half and scrape out the seeds inside one half of it.
- Maple Syrup – Use this to bring your cream to your preferred sweetness level. I recommend between one and two tablespoons.
See recipe card for full information on ingredients and quantities.
Substitutions
- Unsweetened Almond Milk – Other unsweetened milk – dairy free or otherwise, will work in this recipe.
- Vanilla Pod – If you don’t have an actual vanilla pod and seeds, you can use vanilla extract to taste.
- Maple Syrup – Honey or agave syrup are great substitutes for maple syrup.
Variations
- Deluxe – This sauce is what makes other dishes deluxe! Drizzle it on top of my Puff Pastry Apple Tart or Baked Spiced Pears.
- Kid friendly – Pour this nut cream over a fruity dessert like this Pear Crumble to bring a smile to your kids’ faces!
Top my Banana Bread & Butter Pudding with this vegan cream recipe for another great combo!
How to make Cashew Cream
Step 1: Put the cashews in a bowl and cover them with boiling water. Allow them to soak for 30 minutes to help them soften.
Step 2: Drain the cashews and combine them with all of the other ingredients in a blender. Blend until a smooth cream forms.
Hint: Make sure to not skip the step of soaking the cashews! You need them to be soft enough to blend well.
Leftovers
Leftover cashew sauce will keep in the fridge in a sealed container for up to three days. It will thicken as it sits, so you may need to mix in some more milk to reach the desired consistency.
Recipe FAQs
Yes! Vegans are quite resourceful and have come up with some great substitutions for cream. My personal favourite is a cashew sauce recipe. It combines blended cashews, vanilla, syrup, and unsweetened almond milk for a quick, easy, and delicious sauce.
Yes. Soaking them in hot water for 30 minutes or so allows them to soften so they will blend more easily. It also neutralizes some enzymes, making them easier to digest.
Cashew cream is most often a substitute for heavy cream or coconut milk. Depending on what flavours you add to it, it can be a sweet topping, a sour cream substitute, or even an alfredo sauce!
It is! Using cashews gives it more protein than regular cream. While it does still have fat, it is a healthier, unsaturated fat than in a heavy cream.
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Cashew Cream
Ingredients
- 100 g cashews, (soaked in hot water for at least 30 minutes)
- 100 ml unsweetened almond milk
- 1/2 vanilla pod, (slice in half and scrape out the seeds inside)
- 1 tbsp maple syrup, (1 to 2 tbsp depending on preferred sweetness)
Instructions
- Add the cashews to a bowl and cover will boiling water (from the kettle) for 30 minutes to help them soften
- Now to a blender add the drained cashews, milk, vanilla, maple syrup and blend until a smooth cream forms
Really enjoyed this recipe poured over an apple crumble this weekend! Thanks James
Thank you Susanna 🙂