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Sweet Vegan Cashew Cream

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.

A dollop of cashew 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

Yield: 1/2 cup

Sweet Vegan Cashew Cream

Easy Vegan Cashew Cream

Sweet Vegan Cashew Cream is perfect for topping everything from healthy granola to indulgent cupcakes! Just blend the ingredients together with just enough water to get your blender going.

Use raw cashews for a mild, more neutral favour or use roasted cashews for a robust aromatic flavour.

You can also make this sweet cashew cream lower carb by using calorie-free sweeteners like monkfruit or erythritol.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/2 cup cashews, raw or dry roasted
  • dash of sea salt
  • 1 tsp your favorite sweetener (totally optional and to taste)

Instructions

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.

Notes

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.

Nutrition Information:

Yield:

8

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.

Showing 2 comments
  • Shannon
    Reply

    Yum! Thanks for sharing this recipe! 🙂

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