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Sweet Cashew Cream

Sweet Cashew Cream is a luscious cashew sweet cream made with blended cashews, vanilla, and dates! It’s perfect for fruit tarts, dolloped on pancakes and waffles, or used as a dip for fresh berries!

top down view of a small white plate with berries and small glass bowl filled with cashew sweet cream.

Cashews are an incredible and versatile ingredient in the vegan and raw vegan kitchen. They can be made into Cashew Ricotta Cheese, Vegan Cashew Sour Cream, dressings, sauces, and raw cookies, to name a few. This cashew sweet cream is another wonderful way to blend up wholesome cashews!

Why We Love This Recipe!

  • Quick and easy to make
  • Luscious and creamy
  • Refined sugar-free
  • Versatile
  • Dairy-free
  • Minimal ingredients
  • & So delicious!

Use this sweet cashew cream 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 use it as a frosting for cakes and cupcakes. Slathered it on carrot banana bread or classic banana bread, or drizzled on top of pancakes, waffles, or cinnamon swirl bread.

top down view of homemade cashew sweet cream in a bowl next to bowls full of raw cashews and fresh dates.

Ingredients You’ll Need

In this recipe, cashews are blended with dates and vanilla, creating a simple and delightful sweet cream that’s versatile and delicious.

Here is everything you will need:

  • 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.
side by side photo of the process of making cashew sweet cream in a nutribullet.

How To Make Sweet Cashew Cream

(Note – The full printable recipe is at the bottom of this post)

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!

  • Soak the cashews. Add the cashews to a bowl and cover with hot water, let soak for 10 minutes. Or cover with cool water and let soak for 1 – 3 hours. Feel free to skip this step if you don’t have nut sensitivities.
  • Blend. 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 scrape down the sides as needed.
  • Chill. You can use it right away or let it chill in the refrigerator before using it. Once chilled, the cream will thicken.
top down view of homemade cashew sweet cream in a bowl with a spoon.

How To Store

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. Give a good stir before using.
  • Freezer: For longer storage, keep in the freezer for 2 – 3 months. Let thaw before using.

Serving Suggestions

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!

Here are a few of my favorite options:

  • Add a dollop to Waffles, Pancakes, or Chia Pudding.
  • Use it as a dip for your favorite fresh berries or fruit.
  • It’s a filling for this Raw Fruit Tart.
  • Serve it in the center of crepes along with some fresh fruit or warm fruit compote.
  • Top it on pies as a cool whip replacement or as a frosting for cakes and cupcakes.
  • Slather it on Carrot Banana Bread or Classic Banana Bread.
  • For variation, add in a little cinnamon, vanilla bean seeds, or other favorite dessert spices.
up close view of strawberry dipped with cashew sweet cream.

More Kitchen Basics Recipes!

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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Use this sweet cashew cream in fruit tarts, dolloped on pancakes and waffles, or as a dip for fresh berries!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: Makes 1 1/2 cups 1x
  • Category: Condiment
  • Method: blender
  • Cuisine: American
  • Diet: Vegan


  • 1 cup raw cashews, preferably soaked 2 to 3 hours
  • 45 medjool dates
  • 2 teaspoons vanilla extract
  • 3/41 + 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 scrape 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: Leftover cashew cream can be kept in an airtight container in the fridge for up to 5 days. Sweet cream will thicken when chilled. Keep in the freezer for 2 – 3 months, let thaw before using.

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.

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  1. I made this it’s so yummy. I’m so impressed honestly, it was so simple. Thank you!

  2. Fortune Debbah says:

    I loved the taste and consistency 👍

  3. I am new to PBWF and I was looking for a recipe to add to a Dijon mustard potato salad dish, and this was super easy to make and even easier to clean up, and it tastes great! Thank you!

  4. I made it to go on my raw vegan banana bread and it was beautiful thank you. I will be using it on my fruit salad in the mornings as well.

  5. I am fairley new to the plant based arena and one of the things that I worried about was not being ablle to find good whipping cream and frosting recipes. This sweet cream recipe was amazing! It has good consistency and great flavor. I thoroughly enjoyed it and I will be using it often. Thank you

  6. Do you think this would work well as a cream cheese substitute in baked goods? I’d love to make some chocolate cream cheese swirled cupcakes but have recently become dairy free ( or at least trying!) I tried Violife cream cheese recently in a recipe and wasn’t happy with the results.

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