Cashew Cream

Yields:  Approximate 2 cups

This cashew cream recipe has served me well.  Replacing cool whip on my chocolate cream pie, topping my birthday cake, and really anything I can imagine wanting to put cream on, this lightly sweet cream shines and receives rave reviews!

Cashews are considered to contain the perfect ratio of fats:  1:2:1 for saturated, monounsaturated, and polyunsaturated.  While they have a high fat content, they are still considered a low fat nut, and have less fat than almonds, walnuts, peanuts, and pecans.  Packed with dietary fiber and a high energy density… well, cashews are pretty much the perfect nut!


8 oz raw, unsalted cashews
1 Tbsp 100% maple syrup
1 tsp vanilla
1/8 tsp salt
1/4 – 1/3 cup water, as needed


1.  Soak your cashews over night.  Drain the water.
2.  Combine cashews, maple syrup, vanilla, and salt in blender.  Pulse.
3.  Add water as you process, until the cashews reach your desired level of creaminess.
4.  Top your favorite treats!  Keep refrigerated.

C’est bon!  What’s your dairy free alternative for whipped cream?

Brittany Kriger1 Comment