This cashew cream is awesome! Super yummy, super nutritious, and full of healthy fats and micronutrients. Yum! Cashew cream is used a lot in vegan baking, cooking and desserts – it’s very versatile and can take the place of heavy cream almost anywhere.
This is a sweetened, vanilla cinnamon version, but to make a standard cashew cream you can just omit everything else.
Try it out!
1c cashews, soaked overnight
Almond milk or water (as needed)
1/2 tbsp stevia, or to taste
1 tsp vanilla
1 tsp cinnamon
Pinch of salt
Place the cashews in a bowl with two cups of water. Cover and leave overnight.
The next day, drain and rinse the cashews. Place in your food processor or high-speed blender (I used my Vitamix) and process until the cashews are as creamy as they can be on their own. Slowly add almond milk or water until desired consistency – it should be very thick and creamy, much like whipped heavy cream.
Once the cashew cream on its own is ready, add the vanilla, cinnamon, stevia, and salt. Blend until smooth, then enjoy! Any leftovers can be refrigerated.
I had mine on top of berries and bananas after a five mile run – it was awesome!
How do you eat cashews or cashew cream?