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+ servings

Vanilla Cashew Cream

This raw vegan vanilla cashew cream is creamy, delicious, and is awesome served with dairy-free desserts.

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 1/4 cups
Author Tess Masters



  1. Drain the cashews, and discard the soaking water. (Learn about soaking here.)

  2. Pour the fresh 1/2 cup filtered water into the blender, and add the soaked cashews with the maple syrup, vanilla, and salt. Blast on high for 30 to 60 seconds, until smooth and creamy. Tweak water, sweetener, and vanilla to taste. 
  3. Transfer to a sealed container in the fridge, and chill for a few hours to thicken. 
  4. The cream will keep in the fridge for about 5 days. 

Recipe Notes

Photo by Trent Lanz, and styling by Alicia Buszczak