Sweet Cashew Cream is the perfect 3-ingredient topping for granola, cupcakes or to use as a nutritious fruit and veggie dip. Just blend raw or dry roasted cashews, a dash a salt, a bit of your favourite sweetener to create this super creamy and delicious cream.
If you’re looking for a plain cashew cream recipe, just leave out the sweetener. You can also make vegan cheese out of cashew cream. Click here for my vegan cultured cashew cream cheese recipe.
Printable recipe for Sweet Vegan Cashew Cream
- 1/2 cup cashews, raw or dry roasted
- dash of sea salt
- 1 tsp your favorite sweetener (totally optional and to taste)
For this small amount, a stick blender works best. Combine all the ingredients in your blender cup and add a little water; enough to come up halfway to the level of the cashews. Blend until smooth, adding a little water if your blender needs it.
Use this cashew cream immediately, or store up to 3 days in the fridge.
If you only have a standard blender, you may need to double the ingredient amounts in order for your blender's blades to reach all the ingredients. Feel free to adjust as required.
Serving Size:1 Tablespoon
Amount Per Serving: Calories: 49Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 74mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 1g
Nutritional Information automatically calculated by a plugin and may not be correct.