Cashew cream is a go-to for me. I use it for things such as soup base, sour cream, sauces, cheese dips, and in desserts. Unlike the dairy version of cream, cashew cream offers far more protein than milk, less saturated fats, tons of vitamins and minerals, and most people find cashews easier to digest than milk. This recipe is for sweetened cashew cream. I have used this for pie fillings, fruit topping, popsicles, and more. Get creative and discover how you can eat a cleaner diet by substituting cashew cream in your favorite recipes!
Sweetened Cashew Cream
Drain the cashews that have been soaking. Place all ingredients into a high speed blender (such as a VitaMix), and blend until smooth. You can adjust the consistency by adding more or less water. I always like to start by adding 1/4 cup of water and increase as needed.
Sweetened Cashew Cream
- 1 cup of raw cashews, soaked 4-6 hours
- 1/4-1/2 water
- 1.5 tablespoons maple syrup
- 1/4 teaspoon pure vanilla extract
Drain the cashews that have been soaking. Place all ingredients into a high speed blender (such as a VitaMix), and blend until smooth. You can adjust the consistency by adding more or less water. I always like to start by adding 1/4 cup of water and increase as needed.
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