sweet vegan cashew dessert cream
Our sweet vegan cashew dessert cream is wonderful for topping sweet treats instead of a swirl of Greek yogurt and adds extra creaminess blended into soups.
Servings: 16
Prep time: 10
Total time: 10 minutes

At our classes, we get a lot of people who are either vegan or who cannot eat dairy. This delicious sweet vegan cashew dessert cream offers them a simple, yummy solution that’s super easy to make, and that will keep in the fridge for up to 3 days. Our vegan cashew dessert cream is wonderful for topping desserts instead of a swirl of Greek yogurt or cream, and blended into soups it gives them an extra creamy deliciousness. It also makes wicked vegan fruit parfaits.Try it!


  1. Place the cashews in a medium bowl. Add 2 cups of the water, and leave to soak 6 hours or overnight. This will plump and soften the cashews.
  2. Drain the soaked cashews and rinse under running water. Place in the vase of a high-speed blender. Add the remaining water, dates and the salt. Blend at high speed until the nuts become a smooth cream. Taste for salt. Pile into a bowl and chill.
  3. When ready to serve, fluff the cream by whipping it up with a balloon whisk.


1 Cup raw cashews

2½ Cups water, divided

3 pitted dates (see Ann’s Tips)

¼ Teaspoon sea salt.

Nutritional Information


61 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


6 g


4 g


1 g


2 g


32 mg

*per serving

Powered by Edamam

Ann's Tips and Tricks

The dates are to add sweetness. I like to use 3, but tastes differ. Blend the dates in one at a time until you get the sweetness you like.

If you prefer, use 3 teaspoons honey or agave, one for each date. However much you use, take out the equivalent amount from the water before you blend the cream.




Please enter your comment!
Please enter your name here