{Recipe} Sweet Cashew Cream


This is a thick cashew cream suitable for teaming with trifle, apple pie and Christmas pudding.

This combination of ingredients produces a thick cream that is delightfully moreish.


(quantity: approx. 2 1/2 cups)

2 cups raw cashews, soaked in water overnight

1/4 cup maple syrup

1/4 vanilla bean

3/4 cup water


1. Drain and rinse the cashew nuts. Set aside.

2. Add the 3/4 cup of water to a [high speed] blender. Then add the cashews and maple syrup.

3. Cut the vanilla bean in half, lengthwise, and scrape the seeds into the blender.

4. Blend until smooth. I use the XL smoothie setting on my Blendtec.


The cream will thicken further during refrigeration, and should last 2-3 days if stored in an airtight container in the fridge (unless you eat it first, of course!).

Try this cashew cream with Peach, Mango & Raspberry Individual Trifles.



About Ally
Mamma. Vegan. I blog at Made of Stars.

18 Responses to {Recipe} Sweet Cashew Cream

  1. Pingback: {Recipe} Peach, Mango and Raspberry Trifles | Made of Stars

  2. Laura says:

    How decadent and delicious! I’m totally craving trifle now!

  3. The Editor says:

    Reblogged this on Recipe Reblog.

  4. narf77 says:

    At last…a trifle that “I” can have at Christmas! Cheers for the recipe and the creamy deliciousness to slather all over it. You can be assured that this is one recipe that I am absolutely positively going to make 🙂

  5. Deena Kakaya says:

    Oh lovely, I’m impressed at how white yours is xx

  6. Sophie33 says:

    I love your cashew cream,…but I would add some cinnamon or cardamom in it for added flavour. X

  7. The Veggie Green says:

    Wow, love this! 🙂

  8. And there I was looking for a sweet cashew cream recipe the other day! I must have missed this post somehow! It looks so good – I REALLY need to get a high speed blender, because my cashew cream is nowhere near as smooth as that. Yum!

  9. This looks amazing Ally!! Celeste 🙂

  10. Pingback: {Recipe} Thick Soy Cream | Made of Stars

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