Cashew Cream

by May 24, 2016

Naturally sweet, creamy goodness made from … cashews?  Believe it. One of the best takeaways from the raw food crowd.

Soak the raw nuts in water for a few hours, drain, then give them a whirr in a powerful blender (Vitamix) to get a whipped cream texture.  My daughter and I like to build parfaits with yogurt, a dab of chia pudding, cashew cream, and chopped bittersweet chocolate. Store in the refrigerator and use it for a week, in parfaits, over berries, or as a booster to your smoothie.

Cashew Cream

makes 1 cup


  • 1 cup raw cashews, soaked in water for 4 hours
  • ¾ cup unsweetened almond milk or other non-dairy milk
  • 1 medjool date, pitted
  • a few drops vanilla extract
  • 1 pinch salt


  1. Drain and rinse cashews with fresh water. Combine the soaked cashews (no water), almond milk, date, vanilla, and salt in a powerful blender. Purée until creamy, about a minute. (Using the Vitamix, I set the speed to "Variable", and go through three cycles of moving the speed from low to high.)

Recipe Notes / Tips

  • Use raw cashews, pieces or whole, the ones that look almost white (not roasted or salted)
  • Blend cashews with frozen fruit and coconut oil for a dessert with more density—see recipe for Strawberry Cashew Creams
  • One of my favorite yogurts is Straus Organic Plain Yogurt made with whole milk


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