Vanilla Cashew Cream – Dairy-free, Raw & Paleo Creamy Creamy Yum Yummm!

Cream – glorious, ambrosial, sweet vanilla cream. It’s what the heart desires. Paleo, vegan, raw, dairy-free, gluten-free, guilt-free, mood-food… an absolute staple in our household!

Vanilla cashew cream

1 heaped cup soaked cashews (soak for min. 2 hours, preferable overnight)
1/3 – 1/2 cup purified water
1 tbsp raw honey or other sweetener like maple syrup
1 tsp vanilla bean paste (vanilla extract would be fine also, but the paste is more decadent)
Pinch of sea salt or Himalayan salt

This is the perfect sweet vanilla cream that goes with everything. Mostly I use it to top fruit or smoothie bowls, but you can also use it layered in a chia pudding, to top desserts like a gloriously fresh baked apple or peach crumble with some cinnamon or ginger, or if you make it thick you can use it as a decadent spread on muffins or baked goods… but if you’re like me you’ll probably eat it out of the jar when no one’s looking…

If you want it to have with cut fruit or as a spread then I would suggest using less water so it turns out thicker. If you want a beautifully thin pourable cream then of course all you have to do is use more water!!

Let’s do this:

Firstly, your cashews should have been soaking in water for at least a couple of hours, preferably overnight. Drain the cashews and rinse them well before using.

Place all ingredients in the blender except the water. Turn the blender on and slowly add your water, stopping it often to judge the consistency. The more water you add, the thinner it gets, so just add as much water is required for your desired outcome. Blend it very well, ensuring you scrape down the sides a couple of times.

This works best if you have a high-speed blender, as it will make the consistency silky smooth very quickly. If you don’t have a fancy expensive blender, you don’t HAVE to run out and buy one as you can still achieve a great consistency in a basic food processor, but it will turn out better the longer your cashews have been soaked (they’ll be softer if soaked overnight) and you may have to blend it for a few minutes. Persist! Just keep blending, blending, blending!

I keep my cashew cream in jars that I have washed well and sterilised with boiling water. This helps it keep longer in the fridge, and I find that it lasts for 3-4 days if kept in a really cool fridge in a sterilised jar.

Here’s some ideas of how you can use your vanilla cashew cream… the list is neverending. If you have any tips with how you use yours then let us know!!


  • Slice up a banana and place in a bowl, top with vanilla cashew cream and a sprinkle of cinnamon.

Banana and cashew cream

  • Cut up a selection of fruit such as watermelon & mango, add a couple of cherries and top with cashew cream.
  • Make a smoothie bowl, like my Mango Protein Smoothie Bowl and top it with a big spoonful of vanilla cashew cream!
  • Layer it in a chia pudding with my Sweet Berry Sauce

Chia Pudding with Cashew Cream

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