Cashew Cream

Getting comfortable making this cream is essential if you are new to the world of vegan desserts. You can make it thick, like a clotted cream or thin it and create something similar to a crème anglaise. Just adjust the amount of liquid to suit your needs.

Use cashew cream as a layer in parfaits or served over your favorite fruits once sweetened. I think this cashew cream recipe is unbeatable when paired with apple strudel or lathered on a vegan scone with a bit of jam! Of course, this recipe is also the

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Getting comfortable making this cream is essential if you are new to the world of vegan desserts. You can make it thick, like a clotted cream or thin it and create something similar to a crème anglaise. Just adjust the amount of liquid to suit your needs.

Use cashew cream as a layer in parfaits or served over your favorite fruits once sweetened. I think this cashew cream recipe is unbeatable when paired with apple strudel or lathered on a vegan scone with a bit of jam! Of course, this recipe is also the base of our vegan ice cream.

You can freeze the finished cream or keep it in the refrigerator for about 3-4 days.

Yield:  makes about 800 ml (a bit more than ¾-quart)

350 grams (12 ½-ounces) cashew nuts
At least one liter (one quart) of water
250 ml (1 cup) non-dairy milk
pinch of sea salt
3 tablespoons agave syrup
1 teaspoon ground vanilla bean

  • Soak the cashews in water for 3-4 hours (or overnight) to soften completely.
  • Strain well and place in a high-speed blender with the remaining ingredients
  • Blend on low speed and increase to high. Blend until very smooth.