Vanilla Vegan Cashew Cream (in 10 minutes!)
This super easy vanilla cashew cream recipe is amazing! It’s a sweet, icing-like, topping that turns anything into a guilt-free dessert in only 10 minutes!
If you are plant-based, you’re about to fall in love. This simple, raw, vegan, gluten-free, absolutely divine sweet cashew cream recipe is the answer to all of your sweet dairy longings! It is perfect for drizzling over our homemade vegan fruit pies and blueberry cornmeal pancakes or smearing it on toasted whole wheat homemade bagels. The possibilities are endless, and we even have a chocolate cashew cream recipe for those chocolate lovers out there and this dairy-free cashew coffee creamer.
I first tried this recipe when I started making plant-based banana oat pancakes. My husband was slow coming around to the whole foods plant-based lifestyle and I was trying to come up with recipes that would get him excited or at least tolerant of my new eating habits. If you aren’t sure what whole food plant-based diet is, we have a great article that explains what plant-based eaters do and don’t eat.
He has a sweet tooth, so I decided to slather this cashew cream on our breakfast pancakes with some maple syrup and add fresh-cut strawberries and bananas. He became such a huge fan that now I can’t make pancakes without cashew cream!
What is cashew cream?
Cashew cream is a versatile, dairy-free alternative to traditional cream, made by blending soaked cashews with water until smooth. It’s known for its creamy texture and mild flavor, making it a popular choice in vegan and plant-based cooking. Though this recipe is the sweet version and is considered a dessert, a creamy cashew cream sauce base can have a variety of uses. You might want to try our simple homemade cashew milk recipe as well.
Cashew cream can be used in a variety of dishes, such as:
- Sauces: As a base for pasta sauces, salad dressings, or dips.
- Soups: To add creaminess to soups and stews.
- Desserts: In place of dairy cream in desserts like cheesecakes, frostings, or as a topping for fruits and baked goods.
- Beverages: To create creamy smoothies or coffee drinks. We show you how to make cashew coffee creamer from it in a section below.
Its versatility and ease of preparation make cashew cream a popular choice for those looking to avoid dairy without sacrificing creaminess in their recipes.
Ingredients needed
- 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 personal 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– Vanilla extract, cinnamon, and salt add the perfect flavor to this whipped cream sauce.
How to make 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 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.
STEP #2: Drain the cashews and toss them into the blender with your other ingredients.
STEP #3: Blend on high for approximately 60 seconds until smooth and creamy. You can add a little more plant milk if needed.
STEP #4: Chill the mixture in a sealed container in the fridge for a few hours to let it thicken. 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 a standard blender or food processor. It was less creamy but every bit as delicious! So, don’t let not having a high-powered blender slow you down; your blender will work just fine with this recipe too!
Ways to serve sweet cashew cream
These are a few ways to serve this delicious creamy whipped cashew topping: on bagels like our homemade whole wheat bagels, dolloped on muffins like these applesauce cinnamon vegan muffins, as a pie topping, on pancakes or rice cakes, as a dip for fresh fruit, or combined with fruit and homemade gluten-free granola to make a parfait.
Frequently Asked Questions
It’s best to use raw cashews to make sweet cashew cream because they have a neutral flavor and blend more smoothly. Roasted cashews have a stronger taste and can result in a slightly gritty texture, which may not be ideal for a creamy consistency.
Yes! Cashew milk is naturally a little thicker than other homemade vegan milk recipes. It makes it the perfect nut milk for creating a velvety sweet dairy-free cashew coffee creamer. If you want to make your own homemade cashew milk, it’s very simple and doesn’t even need to be strained.
Vanilla maple cashew cream will keep in the refrigerator in a sealed container for approximately 5 days. It can even be frozen for up to 3 months.
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!
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Vanilla Cashew Cream
Ingredients
- 1 cup raw unsalted cashews
- 1/2 cup plant milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 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.
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.
Do you use vanilla plant milk or add vanilla? The recipe didn’t have any vanilla in the ingredients.
Ahh! So sorry about that! The recipe calls for 1 teaspoon of vanilla extract, and I’ve edited to add that to the ingredients list. Thanks for bringing it to my attention. Much appreciated, and I hope you enjoy the vanilla cream.