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Cashew Cream

by Arielle J on December 7, 2012


I was craving this “cake batter” recipe,
but I only had a few ingredients and a few minutes,
so I whipped up this Cashew Cream.

It made the PERFECT post-yoga snack –
a tiny bit sweet, with a little salty
and a dose of good fat and protein.

Just lick it up with a spoon or use it as an alternative to whipped cream and drizzle on top of some Cinnamon Roll Donut Holes.

Cashew Cream
What You Need:

1 cup raw cashews
3/4 cup almond milk, unsweetened (or hemp, hazelnut, coconut milk or coconut water)
3 tbs coconut butter (optional)
1/2 tsp vanilla extract
1 pinch sea salt
3 dates (or 1/2 tsp maple syrup, coconut palm sugar or brown rice syrup)

1. Soak raw cashews in water (at least 1 hr but overnight is best)
2. Drain soaked cashews.
3. Add ingredients (soaked cashews, milk, sweetener, vanilla, sea salt)
to blender and blend on low until creamy.

*Yields approx 5 servings

*add more milk or water if you want less of a thick texture and more of a creamy consistency.

It’s also perfect for breakfast:
add it on top of some home-made granola.

Or, if you’re feeling fancy, eat it for dessert:
add some cacao nibs, shredded coconut,
and cinnamon.

Craving more cashew cream? Check out this recipe for Mini Pancakes with Strawberries and Cashew Cream.


be creamy. be satiated. be well.


be well,

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