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; the combo of fat and protein will stabilize your blood sugar and keep you going for hours.


Amy’s Kitchen Coach Tips:


Cashew Cream

Yield: about 1 cup cashew cream


  • 1 cup cashews (soaked in water for 4 hours)
  • 3/4 cup unsweetened almond milk
  • 1 medjool date, pitted
  • a few drops vanilla extract
  • a pinch of 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.)

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