Vanilla Cashew Cream Recipe

Name: Vanilla Cashew Cream
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: 1 cup raw cashew pieces; 1/4 to 1/2 cup water (total); 2 tablespoons canola oil; 2 tablespoons pure maple syrup; 1 teaspoon vanilla extract; Pinch of salt; Hot water (for soaking)

Indulge in this luxuriously creamy, dreamy vanilla cashew topping – the perfect non-dairy alternative for your pies and desserts! This Thanksgiving-inspired recipe creates a luscious, naturally sweet cream that's surprisingly simple to make. Using only raw cashews ensures a light, delicate flavor that won't overpower your favorite pie. Chill it for extra thickness, or flash freeze for an even richer texture. Get ready to elevate your desserts to a whole new level of deliciousness!

Prep Time 30 mins

Cook Time 10 mins

Calories 1274.2 kcal

Protein 41g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vanilla Cashew Cream

1 cup raw cashew pieces
1/4 to 1/2 cup water (total)
2 tablespoons canola oil
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
Pinch of salt
Hot water (for soaking)

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How to Make Vanilla Cashew Cream

Soak 1 cup raw cashew pieces in hot water for at least 30 minutes (optional, but recommended for smoother cream). Drain well.
Combine the soaked cashews and 1/4 cup of water in a high-speed blender.
Blend until completely smooth, adding more water, 1 tablespoon at a time, until you reach your desired consistency (1/4 to 1/2 cup total water).
With the blender running, slowly drizzle in 2 tablespoons of your choice of oil (e.g., coconut oil, avocado oil) until the cream thickens.
Add 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and a pinch of salt. Blend until fully incorporated and smooth.
Refrigerate for at least 1 hour to allow the cream to thicken considerably. For an extra thick cream, chill for 2-3 hours or briefly freeze for 10-15 minutes before serving.