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Vanilla Cashew Cream I Use With Everything

Creams & Pie Fillings
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I am a devout cream dreamer. But I never really liked dairy cream on top of things, or cream filled pies and cakes. It was kind of like traditional mayonnaise for me, it never really did it for me lumped on top of things. But just like almost everyone else, I have long been seduced by the cream-inspired heaven hidden inside things! Let’s face it, whenever you taste a really rich creamy dessert that you would almost rob your grandmother for; more often than not, the magic ingredient contained inside is cream and butter!

So when you adopt a dairy free or vegan diet so you don’t have to coat check your colon and arteries, you must hunt for a satisfying alternative, and get into a program that will keep you on track. I happily offer up this simple cashew cream, in the hope that I will save fellow cream dreamers from a self-induced coma.

So where would any self-respecting cream dreamer start to find a nutty alternative? The most buttery nut on earth -- the raw cashew. I wish I could take credit for this discovery. But vegan cashew and almond cream have long been staples in the vegan world as fantastic alternatives to the more toxic dairy creams.

This basic cashew cream recipe is not a ground-breaking departure from those ubiquitous recipes that are perfect the way they are. Rather, a homage to the many recipes that saved me from cream dreaming insomnia!

This cream is so quick and easy! You will be whipping it up again and again and again. It is really versatile too -- great for servings with raw nuts, seeds, and fruit, and pairing with all kinds of desserts.

This cream tends to get along with all personalities. It is a fantastic base camp for any number of flavour inspired journeys: fruit, chocolate, coconut, or wherever your heart’s desire.

Raw Vegan Vanilla Cashew Cream

Vanilla Cashew Cream I Use With Everything

Print
  • 1 cup organic raw cashews soaked for 2 hours 
  • 1/4-1/2 cup filtered water depending on desired thickness
  • 1-2 Tbsp maple syrup, or more to taste
  • 1/2 tsp natural vanilla extract, or a little more to taste
  • a pinch of Celtic sea salt

Throw everything into the blender and puree until thick and creamy.

It is a good idea to start with ¼ cup of water, and then gradually thin it out in order to achieve the desired thickness.

**Please note – you will need a high speed blender, such as a Vitamix in order to achieve a really creamy consistency. With a conventional blender, you must soak the cashews by covering with room temperature water for about 4 hours or the quick way (albeit not raw) by covering with boiling water for 15 minutes. 

Tip: selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.

I cannot believe how creamy this is. It is absolutely delicious.

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I know! It is SO creamy and delicious!
This is a LIFESAVER for vegan and people with dairy intolerance! YUMMO!

Pretty incredible to think this is vegan. No one would ever know! I loved it :-)

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I know! It is SOOO good! I could eat these right off of the spoon all day long! YUMMO!

Creamy, smooth & delish. Dipping fresh straberries & blueberries into this tasty treat .  This is my 3rd week with my new raw vegan lifestyle &your; site has been such an adventurous gift on this journey so far.  Thank you!

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Hey Dani
Welcome to the s’blended piggy world. I am so pleased you are finding some of these recipes helpful as you begin your new vegan life. Let me know how you go with the other recipes.

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Made this quick easy cream to go with your chocolate hazelnut pie. SO yummy. No complaints from my non vegetarian friends. Just empty plates!

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LOL! I Love it! Thanks for sharing Tammi :)

I also made this with the chocolate hazelnut pie. This is SO easy. I am so glad I can make cream so quickly to go with everything. Thankyou Tess!

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LOVE that chocolate hazelnut pie!
SO glad you enjoyed this :)

Wow, this is so amazing and I don’t even have a vitamix yet.  I made it to go on top of the Vegan Chocolate Chili Pepper Mousse and they go perfectly together.

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Oh wonderful! Yes! It goes really well with the chocolate mousse :)

Oh my oh my oh my!  I doubled this because I have BIG pigs in the house.  When this is gone (probably five minutes after they discover it), I’m trying the lemon cream!!!

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Yes! It is hard to keep! The lemon cream goes beautifully with vegan cheesecake :)

Blender girl….I was just curious if you can freeze this and it will still be just as creamy once it thaws?

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I froze a batch by accident (one corner of the fridge was colder than expected). When it thawed, the color had darkened slightly but it was just as creamy and tasty. Even frozen, it was about the consistency of a fudgsicle and tasted pretty good. Now I want to try making ice cream with it. 
Note to non-vegans: unsweetened cashew cream mixed with a little grated Parmesan cheese and a touch of tomato paste makes an unbelievable pasta sauce.

Hey Piggy Jolly,
I confess I have not frozen this mixture.
It never lasts that long! LOL!
I would imagine you might lose some of the consistency. But you might be able to blend it up again after defrosting to bring it back to life?

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Yumm!!! I just tried this on top of a vegan chocolate pie!!! It was awesome!!

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I want to get started on this raw vegan thing . . . thx

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Yes….there is something in it…..
Even if you just do it a little bit….
ENJOY!

This is absolute heaven!  It is so satisfying and the vanilla perfuming every single bit is glorious!  I could eat a bowl of this all by itself!!!

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Stace
We will be eating a LOT more of that cream!
Oink Oink :)

OMG!!!  I never get tired of this.  I used the higher quantity of water and added raw cacao powder:  chocolate heaven!!

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OH yeah baby!
Now you’re talking! YUMMMMO!
Chocolate Piggy Heaven indeed!
Thanks for your lovely feedback.

Oh my goodness, this just makes me so happy!  One of my favorite recipes for sure!!! You are so awesome!!!

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Oh….you are so lovely!
Thankyou! This recipe makes me happy too!
Love you xxx

What if you’re allergic to cashews? :(

I’m highly allergic to peanuts, cashews & hazelnuts.

Is there any possible way to make an alternative almond cream?

Thanks

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Yes Lila,
If you are not strictly raw, blanched almonds work beautifully in this recipe. If you are strictly raw, you can use use whole raw soaked almonds, or raw unsalted macadamias. YUM!

Just made this a few minutes ago and I have to say WOW! It’s so creamy and delicious! Far better than any dairy cream I had when I was omni. Thank you for sharing the recipe, it will be going on my christmas pudding tomorrow. Happy Holidays xx

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So glad you enjoyed it Heather. I really love this recipe too, and it is SO good with Christmas pudding!

True all dat. While I am not a vegan by any longshot, I find vegan additions to my standard diet a good thing. I first learned of cashew cream from Fran Costigan’s vegan chocolate cookbook and now incorporate cashew cream whenever possible into my cooking when I feel the need for a good dairy substitute.
Not only sweet but savory, as well, adding it to soups or potato gratins is a no brainer.

I still often (no absolutes here) find vegans quite annoying, but vegan cuisine can excel and I love how promoting the lifestyle can be so good for health as well as the environment.

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Chris, that is sad that you find vegans annoying. But, I am glad you enjoy some plant based foods.

how long does the cream last refrigerated ...  I made a very large batch!

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I’ve kept it for a couple of weeks, tightly sealed in a very cold refrigerator, and it was just as good.

How thick can this cream get?  Can you get it like dairy whipped cream?

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Yes you can. The thickness depends on the amount of water you blend it with. It’s about as thick as a milkshake when it comes out of the blender, but thickens as it sets. I use it as pie topping and as a non-dairy coffee creamer. If you leave out the vanilla and maple syrup, and add some chopped herbs and a dash of cider vinegar or lemon juice instead, it also makes a terrific dip.

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