SWEET CASHEW CREAM
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 it 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!
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.
Cashew Sweet Cream is:
- Quick and easy to make
- Luscious and creamy
- Refined sugar free
- minimal ingredients
- & So delicious!
Ingredients You’ll Need
In this recipe, cashews are blended with dates and vanilla, creating 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.
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. Use right away or let it chill in the refrigerator before using. Cream will thicken once chilled.
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 up to 2 – 3 months. Let thaw before using.
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 a few of my favorite options:
- Add a dollop on 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 to 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.
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 cashew cream in fruit tarts, dolloped on pancakes and waffles, or as a dip for fresh berries!
- 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
- 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 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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This is very good and simple to make. I’m trying to quit refined sugar and I can eat this as a substitute for cool whip or whipped cream.
DELICIOUS and very simple to make!!! Thank you for sharing :)
Is there a PIN button to save this? Not seeing it.
Thank you for sharing this. Is it possible to make it thicker and use it as frosting??
Yes, you can try using a little less water for a thicker cream. Enjoy!
Do you think this would work with pecans? I have a big bag of it
Great question, Ya-Tin! I think pecans will have a very bold flavor. The cashews are super neutral and work best for this recipe. But if you’re up for experimenting, by all means, give it a try! :)
Hello and thank you for the recipe! I would like to try it, but I am a bit lost about the water quantity… 11/4 cup water? How much is that in ml?
Hi Ana, great question! I’ve updated the recipe to clarify and add ml. To answer your question, it’s 360ml. Enjoy, and please let me know how you like it! Cheers :)
Thanks for your great recipes!
Hi! I just found your blog a couple weeks ago and really love it! The first dish I tried was the sun-dried tomatoe hummus and lentil wraps. Yum yum! Question tho, for the recipe above (and other similar reciepes such as banana ice cream, do you use the vitamix? I've been wanting to get one just haven't yet…
Thank you! I use the Cuisinart Elite which was gifted to me almost 2 years ago. Before that I used a Black n Decker which worked just fine too. The Vitamix is a great tool but you can just as well use what you've got until you can get one. I have it on my list to purchase as well. I love that 7 year warranty! I've gove through blenders within a year or two, so the high price of the Vitamix makes it worth it in the long run!
Does the cashew cream freeze well?
I haven't tried so I can't recommend it. If you give it a try I would love to know how it went for you!
I love sunflower seeds made into creams!
do you know of a good sub for cashews>??? i unfortunetly cannot have them and react to most other nuts, so im hoping seeds based would be available!?!?!?!?! thank you!
I would suggest using sunflower seeds and soak for six to eight hours. As for measurement, you really can't go wrong with this recipe so use the measurements listed….if it's too thin add a tablespoon of sunflower seeds at a time until desired thickness, and if to thick add one tablespoon water at a time…also adjust your date amount as you like adding more for sweetness factor. Same for vanilla, adding more as you like for flavoring. Would love to know your results. I may do a test batch in the meantime. :)
Can the dates be substituted for something else? If so, what would you recommend?
Yes, about 2 pitted dates would be a perfect sweetener and will blend right along with the cashews, just give them a nice chop before using. Add more dates to sweeten as you like. Enjoy! :)