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

5 from 5 reviews

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


  • 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.