SWEET CASHEW CREAM (Easy, Vegan, GF)
Delicious sweet cashew cream made with blended cashews and simple, wholesome ingredients, perfect for topping pies, pancakes, waffles, or as a dip for fresh fruits and more!
Equipment
- 1 Blender/Food processor
- 1 Airtight container
Ingredients
- 1 cup raw cashews (135g raw cashews, soaked for 3-4 hours to soften)
- 5 Medjool dates (soaked for 15 minutes in hot water and pitted)
- 2 tsp vanilla extract
- 2 Tbsp lemon juice
- sea salt (A pinch of sea salt)
- 3/4 cup plant-based milk (or water. 3/4 cup or as needed to achieve desired consistency)
Instructions
- Prepare the Cashews and Dates: After soaking the cashews for 3-4 hours, drain and rinse them well. Ensure that the Medjool dates are pitted after soaking in hot water.
- Blend Ingredients: In a high-speed blender or food processor, combine the soaked and drained cashews, soaked and pitted Medjool dates, vanilla extract, lemon juice, a pinch of sea salt, and plant-based milk.
- Puree: Blend on high until the mixture becomes completely smooth and creamy. This step may take several minutes, and you might have to scrape down the sides. If the mixture appears too thick or isn't blending well, add additional plant-based milk, a tablespoon at a time, until you achieve your desired consistency.
- Taste and Adjust: Once blended, taste the cashew cream. Adjust the flavors if needed. If you desire a sweeter taste, consider adding another date or two and blending again.
- Serve or Store: Use the date-sweetened cashew cream immediately as a replacement for whipped cream in your desserts, or transfer it to an airtight container and store it in the refrigerator for up to 5 days.
Notes
• The cream may slightly thicken when chilled, so you can stir in more plant-based milk or water or give it another quick blend if needed before using.
• You can soak the cashews for 15 minutes with hot water if you’re in a hurry; however, this reduces their nutritional value. Don’t skip soaking them since this reduces their nutty flavor and makes the consistency creamier.
• You can keep it in the freezer for 2-3 months. I love to pour the cream into an ice cube tray so then it’s easier to thaw the portions you need.
• This cashew cream is an excellent base for vegan ice cream!
• Recipe learned and adapted from Fork over Knives Ultimate Cooking Course.