This Sweet Cashew Cream recipe is a delicious, dairy-free alternative to traditional whipped cream! Use it to top pies, cakes, pancakes, or waffles! This simple cashew cream is just four ingredients and is SCD, Paleo, gluten free, grain free, egg free, and refined sugar free.
This will come as no surprise to those who know me...I have a HUGE sweet tooth!
About five years ago I tried giving up sweets and sugar for lent, I made it one day. Yes, you read that right, ONE DAY!
I had absolutely no will power.
Fast forward to the present day and although I still enjoy a sweet treat occasionally, they're now made with wholesome, healthy ingredients.
I've had great success turning pies, cakes, and cookies into healthier recipes but the one thing I've been missing is whipped cream (my body just can't handle all that dairy anymore).
As you may have guessed from the recipe name, cashews are the main ingredient in this paleo cashew cream!
They're mild flavor makes them a perfect base for a whipped cream substitute!
How to make cashew cream
This cashew sweet cream recipe uses only four ingredients, one of which is water so I don't even think that counts!
Begin by soaking the cashews
in water for 5 to 6 hours.
This makes them easier to digest and will also help turn them into "cream".
Another option is to boil water in a small pot, add the cashews and cover with a lid. Turn off the heat and let the cashews soak for 2 hours.
Either way is fine, just make sure you soak them!
Rinse the soaked cashews with fresh water and drain.
Place them in a blender along with honey and vanilla extract.
Blend on high speed, slowly adding in water until the cream is at your desired consistency.
You may need to use a taper to help move and process the ingredients.
I prefer the cashew cream on the thicker side so I tend to add in just two to four tablespoons of water.
Viola! You now have a tasty, dairy free, super easy topping for your desserts!
How do I store the cashew sweet cream?
This tasty treat can be stored in an airtight container in the refrigerator for up to five days.
It can also be kept in the freezer for up to three months.
Simply defrost in the refrigerator before using!
What do I do with sweet cashew cream?
- Top Almond Flour Pumpkin Pancakes, Coconut Flour Waffles , Almond Flour Sheet Pan Pancakes, or Apple Cinnamon Waffles with the cashew cream.
- Fill the crust of this Paleo Lemon Tart with the cashew cream instead of the lemon curd (you'll probably need to double the cashew cream recipe in order to completely fill the crust) and add some fresh berries!
- Top this Dairy Free Pumpkin Pudding with the cashew cream.
- Eat this Coconut Flour Mug Cake or Almond Flour Vanilla Mug Cake with a big dollop of the cream.
- Serve with my Gluten-Free Mini Pumpkin Cheesecakes.
If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!
Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!
Did you know I have a YouTube channel? SUBSCRIBE to watch all of my recipe videos!
NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
This Sweet Cashew Cream recipe was originally published on September 17, 2017. The photos and text were updated and the post was republished on August 14, 2023.
Recipe
Sweet Cashew Cream
Ingredients
- 1 cup raw unsalted cashews
- 2 ½ cups water
- ¼ cup honey
- 1 Tablespoon vanilla extract
Instructions
- Soak 1 cup of cashews in 2 cups of water for 5 to 6 hours.
- Rinse cashews in fresh water and place in blender along with honey, and vanilla.
- Slowly add fresh water as needed to help facilitate blending and until the cream has reached your desired consistency. Blend until smooth.
- Store in a covered container in the refrigerator for 3 to 5 days or in the freezer for up to 3 months.
Notes
- As an alternative to soaking nuts for 5 to 6 hours, you can boil water in a small saucepan and add cashews. Cover and turn off heat. Allow the cashews to soak for 2 hours.
- Feel free to add cinnamon, pumpkin pie spice etc. to your sweet cashew cream!
TammyQ
Hi!
Wanna say I L.O.V.E. your recipes! Everyone I have tried so far!
...and now the cashew you cream for the decadent pumpkin pancakes!! Woo! The best!! Potluck here I come tomorrow! Question!: Does the cashew cream every get (real) creamy? Or is it always a lil' gritty? Jus' wondering! Mine's in the vitamin a long time with Tbsp of water and is still a bit gritty. Never done this cream before.....thanks for the wisdom shared!!🧡🍂
Jennifer Brown
I'm so glad that you're enjoying the recipes Tammy! With a high speed blender like your vitamix, the cashew cream should definitely be smooth and creamy. Sounds like you may need to add a bit more water to help facilitate blending.
themoxiesisters
What a terrific idea!! I would never have imagined you could use cashews like this! Thanks so much! Can't wait to try it!