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Homemade cashew cream with vanilla.
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5 from 1 vote

Cashew Cream

An extremely easy cashew cream you can make in just a few minutes!
Prep Time2 minutes
soaking cashews30 minutes
Total Time32 minutes
Course: Sauce
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 people
Author: James Wythe
Cost: £2.50

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

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to 3 days. You may need to add some milk to help this dairy free cream get back to the correct consistency.
To Freeze: Freeze in an airtight container for up to six months. You may need to reblend it once it thaws and add some milk to loosen it.
Tip 1: Make sure to soak the cashews in hot water for at least 30 minutes before blending into the cream.
Tip 2: Try this delicious Vanilla Cashew Cream on a variety of different desserts.
Tip 3: Swap the vanilla seeds for some lemon juice and apple cider vinegar to make more of a sour cream sauce.

Nutrition

Calories: 64kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Fiber: 1g | Sugar: 3g