Sweet Cashew Cream – A luscious cashew sweet cream made with blended cashews, vanilla and dates is perfect for fruit tarts, dolloped on pancakes and waffles, or use as a dip for fresh berries!
Cashews are such an incredible and versatile ingredient in the vegan & raw vegan kitchen. They can be made into Cashew Ricotta Cheese, Vegan Cashew Sour Cream, dressings, sauces and raw cookies to name a few. And this cashew sweet cream is another wonderful way to blend up wholesome cashews!
Sweet Cashew Cream
Here cashews are used as a simple and delightful sweet cream. This sweet cream can be used in many ways. With varying the amount of water, this can be a thick cream or a drizzle style cream.
Using a thicker cream you can use as a dip for fruits or as a center like this Raw Fruit Tart. You can top it on pies as a cool whip replacement, or as a frosting for cakes and cupcakes.
Try adding it to the center of crepes along with some fruit. It can be slathered on carrot banana bread or classic banana bread, or drizzled on top of pancakes, waffles, or cinnamon swirl bread. You can even add in a little cinnamon, vanilla bean seeds or other favorite dessert spices.
The uses and flavor combinations are only as limited as our imagination and taste buds. With this one recipe you can create many wonderful creations. This is raw, minimal ingredients, gluten free, dairy free and so very delicious!
Cashew Sweet Cream Ingredients
- 1 cup of raw cashews – Soaking the cashews first will aid in digestion and will take anywhere from 5 minutes to 3 hours, depending on the method of soaking (more on this in the recipe card).
- 3 – 4 pitted medjool dates – Use the freshest you can find, as they are soft and supple.
- 2 teaspoons vanilla extract – Adds an overall wonderful flavor!
- pinch of mineral salt – Just a pinch will do to enhance the flavors.
How To Make Sweet Cashew Cream
Making cashew sweet cream is so easy to make, and you don’t need an expensive blender either. I love using my NutriBullet (<<affiliate link) for making cashew creams and sauces. It’s powerful, small and cleans up nicely!
Once you’ve prepped the cashews, simply add them, along with the dates and water to the cup of your favorite blender and blend until creamy, stopping every so often to scrap down the sides as needed.
Sweet cashew cream can be kept fresh, stored in an airtight container in the refrigerator for up to 4 – 5 days. Cream will thicken upon chilling.
I hope you LOVE this sweet cashew cream as much as I do! It’s:
- Quick and easy to make
- Luscious and creamy
- Refined sugar free
- & So delicious!
If you try this cashew sweet cream recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
CASHEW SWEET CREAM
Use this sweet cream in fruit tarts, dolloped on pancakes and waffles, or use a dip for fresh berries.
- Prep Time: 10
- Total Time: 10
- Yield: Makes 1 1/2 cups 1x
- Category: Condiment
- Cuisine: Vegan
- 1 cup raw cashews, preferably soaked 2 to 3 hours
- 4 – 5 medjool dates
- 2 teaspoons vanilla extract
- 3/4 – 1 + 1/4 cup water (185 – 310ml)
Combine all ingredients, start with only 3/4 cup water, and blend until creamy smooth, stopping every now and then to scrap down the sides. Add additional water 1 or 2 tablespoons at a time until desired consistency. If you find you added too much water, add a few more cashews and blend.
Taste for flavor, adding an extra date or two for added sweetness if desired.
Store cashew cream in an air tight container in the fridge for up to 5 days. Sweet cream will thicken when chilled.
Makes anywhere from 1 1/2 cups and up, depending on how much water you use.
Quick soak cashews: To soak your cashews quickly, cover them with hot water and let set for 5 – 10 minutes. Drain cashews and use accordingly.
Regular soak for cashews: Cover with an inch of cool water, let soak for 2 – 3 hours. Cashews don’t need any longer than 3 hours, but will be ok if soaked longer.
You may also like to use almonds without the skins. Soak your almonds at least eight hours or overnight.
Photos shown represent using 4 dates, 3/4 cup water, and cashews quick soaked for 10 minutes.
RECOMMENDED EQUIPMENT: I love my NutriBullet (affiliate link) for small jobs like this! It’s compact, easy to use and cleans up well. For more of my favorite cooking tools, shop my kitchen essentials.