Sweet Cashew Cream

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I have a sweet tooth, there’s no denying it, and I don’t make excuses for it –
I own it… which is why I’m always ten pounds away from my ideal weight.
I love healthy food too, almost as much as I love junk food, so I’m constantly on the lookout for food that is all healthy, sweet and junk-ey.
Because let’s face it, as blasé as I am about my sweet tooth, the potential health implications aren’t lost on me.
So while I’m trying to put my days of polishing off a pint of ice cream in two servings behind me, I still like to indulge.

254/365 Cashew Cream #mostly365

This is where recipes like this sweet cashew cream comes in; it satisfies the sweet tooth but it’s not all junk food.
Cashew cream is used mainly in raw-food diets as a substitute for dairy; raw cashews are soaked overnight, and blended into a smooth cream that can be used in both sweet and savoury recipes.
For this sweet cashew cream, I used roasted and salted cashews –
Roasted cashews are sweeter with a rich nutty flavour.
And salt is the greatest flavour enhancer.


Sweet Cashew Cream

  • 1 cup roasted salted cashews (you can use cashew butter too)
  • 1 cup vanilla almond milk (depends on desired thickness)
  • 1 tbsp pure maple syrup
  • A drop of vanilla extract
  • Sprinkles (optional)


  1. In a blender add almond milk, maple syrup, vanilla extract and cashews
  2. Blend until smooth
  3. Add a teaspoon of sprinkles if you want
  4. Store in an airtight container and seal tightly, it’ll keep in the fridge for several days
  5. Enjoy


This sauce is amazing! It’s delicious; I slather it over bagels, toast and crackers.
It’s wonderful over ice cream, cakes, and other pastries, and as a dip for fruit.
I like to experiment with other nut butters too, almond butter, peanut butter, etc.


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