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
Sweet 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.
- 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.
[…] if you prefer oil-free, leave out the oil in the step. You may like to add some cashew cream instead or leave the overt fat content out all together. The flavour will be affected but will still […]Leave a Comment
Yum! Thanks for sharing this recipe! 🙂