Introducing my homemade Cashew Cream — a simple, versatile, vegan and gluten-free topping for desserts. With just four ingredients, it’s quick to prepare and brings a silky, vanilla-scented finish to pies, crumbles, puddings and more.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Cashew Cream
- Substitutions
- Variations
- How to make Cashew Cream
- Leftovers
- Recipe FAQs
- Cashew Cream Recipe
Why this recipe works
For anyone avoiding dairy, finding a satisfying cream can be a challenge. Blended cashews offer a naturally rich, creamy texture that mimics dairy creams without the coconut flavour some alternatives bring. Combined with a little almond milk, vanilla and maple syrup, this cashew cream becomes a smooth, lightly sweet topping that works on both warm and cold desserts.
This recipe is inspired by my vegan white sauce and pairs particularly well with fruit crumbles, tarts and bread puddings. It’s flexible enough to adapt from sweet to savoury with small ingredient swaps.
Ingredients to make Cashew Cream
- Cashews – The base for a silky, creamy texture.
- Unsweetened almond milk – Adjusts consistency; any unsweetened milk will work.
- Vanilla pod – Use the seeds for a pure vanilla flavour; vanilla extract can be used instead.
- Maple syrup – Sweetens the cream; adjust to taste (about 1–2 tablespoons recommended).
See recipe card below for exact quantities.
Substitutions
- Milk: Swap almond milk for any unsweetened dairy or plant milk.
- Vanilla: Use vanilla extract if you don’t have a pod.
- Sweetener: Honey or agave are suitable alternatives to maple syrup.
Variations
- Deluxe: Drizzle over warm tarts and baked fruit for an indulgent finish.
- Kid-friendly: Serve over fruit crumbles or warm puddings for a crowd-pleasing dessert.
For a savoury twist, replace vanilla with a splash of lemon juice and a little apple cider vinegar to make a tangy, sour-cream-style sauce suitable for savoury dishes.
How to make Cashew Cream
Step 1: Place cashews in a bowl and pour over boiling water. Let them soak for 30 minutes to soften.
Step 2: Drain the cashews, add them to a blender with the almond milk, vanilla seeds (or extract) and maple syrup. Blend until completely smooth. Adjust milk for desired thickness and syrup for sweetness.
Hint: Don’t skip soaking — soft cashews blend to a much smoother, creamier texture.
Leftovers
Store leftover cashew cream in an airtight container in the refrigerator for up to three days. It will thicken in the fridge; stir in a little milk and whisk or reblend to loosen before serving.
Recipe FAQs
Yes. Many vegan creams are made from blended nuts like cashews, or from plant milks and thickeners. This cashew cream is a dairy-free, creamy option made from whole cashews and a little almond milk.
Yes. Soaking cashews in hot water for about 30 minutes softens them so they blend into a smooth, lump-free cream and also makes them easier to digest.
Cashew cream commonly substitutes for heavy cream, sour cream or coconut milk. With the right seasoning or acid, it can be used in sweet or savoury recipes.
Cashew cream typically contains unsaturated fats and offers some protein from the nuts. While it’s still calorie-dense, it can be a healthier alternative to heavy dairy cream for many diets.
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Cashew Cream
Ingredients
- 100 g cashews, (soaked in hot water for at least 30 minutes)
- 100 ml unsweetened almond milk
- 1/2 vanilla pod, (slice in half and scrape out the seeds inside)
- 1 tbsp maple syrup, (1 to 2 tbsp depending on preferred sweetness)
Instructions
-
Add the cashews to a bowl and cover with boiling water. Soak for 30 minutes to soften.
-
Drain the cashews and add them to a blender with the milk, vanilla and maple syrup. Blend until smooth, adding more milk if needed to reach desired consistency.
Notes
Substitutions & Variations: Options are listed earlier in the post.
To Store: Keep in an airtight container in the fridge for up to 3 days. Stir in milk or reblend to loosen if it thickens.
To Freeze: Freeze in an airtight container for up to six months. Reblend after thawing if needed.
Tip 1: Soak cashews in hot water for at least 30 minutes before blending.
Tip 2: Try this vanilla cashew cream on warm crumbles, tarts or puddings.
Tip 3: To create a sour-cream-style sauce, swap vanilla for lemon juice and a little apple cider vinegar.
Nutrition
