Easy Chocolate Cashew Cream
Chocolate Cashew Cream is a delectable, creamy whipped topping that pairs wonderfully with bagels, cakes, muffins, and pancakes. It also makes an excellent pie topping, dip for fresh fruit, or a delicious addition to a parfait when combined with fruit and granola!
If you are living a plant-based lifestyle, you’re about to fall in love! This chocolate cashew cream is not only nutritious and dairy-free, but it takes just minutes to make. It is so delicious and versatile you’re going to want to slather it on everything. Trust me, your morning breakfast routine will never be the same.
No shame! Chocolate cashew cream tastes like you should feel guilty, but it’s made with raw cashews that are a great addition to a healthy diet because they contain essential amino acids, heart-healthy fats, and magnesium. We also have a delicious vanilla version of this simple cashew cream and even a dairy-free cashew coffee creamer!
This simple, raw, vegan, gluten-free, dairy-free, absolutely divine cashew cream recipe is the answer to all of your dairy longings!
Reasons you will love this dessert
- Decadently Creamy and Rich: This chocolate cashew cream offers a luxuriously smooth texture and rich chocolate flavor, making it a perfect indulgence for any dessert lover.
- Dairy-Free and Vegan-Friendly: Made without any dairy, this chocolate cashew cream is ideal for those following a vegan or lactose-free diet, allowing everyone to enjoy a delicious, creamy treat.
- Naturally Sweetened: Sweetened with natural ingredients like dates or maple syrup, this chocolate cashew cream is a healthier alternative to traditional chocolate spreads, with no refined sugars.
- Versatile and Easy to Make: Whether you’re using it as a dip, spread, or dessert topping, this chocolate cashew cream is incredibly versatile and easy to whip up, perfect for adding a touch of decadence to your favorite dishes.
Ingredients you will need
This recipe has no fancy ingredients, so you are likely to have everything already on hand.
- Raw unsalted cashews– Only use raw cashews and not roasted. Cooked cashews will darken the cream color and even change the flavor. Purchasing raw cashew pieces instead of whole cashews for sauces and creams will help save money.
- Plant milk– Almond milk is my preference, but you could also use another nut milk. We have this easy recipe for homemade cashew milk and even a recipe for almond milk.
- Maple syrup– Other sweeteners can be substituted such as agave nectar or honey.
- Flavorings– Cocoa powder, vanilla extract, cinnamon, and salt add the perfect flavor to this whipped cream sauce.
How to make chocolate cashew cream
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Step #1: Soak the cashews before blending, don’t skip this part. To get the smooth whipped topping consistency this is critical, even if you have a high-powered blender. Soak the cashews for at least 2 hours before blending. To speed the soaking process up you can put them in a small bowl and cover them with boiling hot water and let them sit for about 15 minutes. If it’s easier just let them soak overnight and blend them in the morning.
Step #2: Drain the cashews and toss them into the blender with your other ingredients. Blend on high for approximately 60 seconds until smooth and creamy, you can add a little more milk if needed.
I use my Vitamix 5200 high-speed blender to make this recipe and it definitely gives you a smoother ‘whipped’ consistency but, before I owned a Vitamix I used my standard blender or food processor, and it was less ‘creamy’ but every bit as delicious! So don’t let not having a high-powered blender slow you down, your blender or food processor will work just fine with this recipe too!
Step #3: Chill the mixture in a sealed container in the fridge for a few hours to let it thicken.
Storage instructions
Cashew cream will stay fresh in the refrigerator in a sealed container for approximately 5 days. It can even be frozen for up to 3 months.
Ways to serve chocolate cashew cream
This easy chocolate cashew cream is incredibly versatile and can be used in many ways. Spread it on homemade whole wheat bagels, cakes, muffins, or healthy vegan pancakes for a rich, indulgent treat. It also makes a fantastic dip for fresh fruit or a delicious layer in a fruit and granola parfait.
Frequently Asked Questions
Cashew cream is a versatile, dairy-free substitute for traditional cream, created by blending soaked cashews with water until smooth. Its creamy texture and mild flavor make it a favorite in vegan and plant-based cooking. While this recipe is a sweet, dessert version, a basic cashew cream sauce can be used in a wide range of dishes.
Sauces: Use as a base for pasta sauces, salad dressings, or dips.
Soups: Add creaminess to soups and stews.
Desserts: Substitute for dairy cream in desserts like cheesecakes, frostings, or as a topping for fruits and baked goods.
Beverages: Create creamy smoothies or coffee drinks. We also have a delicious cashew coffee creamer!
Cashew cream will stay fresh in the refrigerator for about 5 days when stored in a sealed container. You can also freeze it for up to 3 months to enjoy later.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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Chocolate Cashew Cream
Ingredients
- 1 cup raw unsalted cashews
- 1/2 cup plant milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Soak the cashews before blending. Don’t skip this part. To get the smooth whipped topping consistency this is critical, even if you have a high-powered blender.
- Soak the cashews for at least 2 hours before blending. To speed up the soaking process, put the cashews in a small bowl and cover them with boiling water. Let them sit for about 15 minutes. If it’s easier with your schedule, they can be soaked overnight.
- Drain the cashews and toss them into the blender with your other ingredients.
- Blend on high for approximately 60 seconds until smooth and creamy. You can add a little more plant milk if needed.
- Chill the mixture in a sealed container in the fridge for a few hours to let it thicken.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
