Hi friends! This will come as no surprise to those who know me…I have a HUGE sweet tooth! About five years ago I tried giving up sweets and sugar for lent, I made it one day. Yes, you read that right. 1 day! I had absolutely no will power. Fast forward to the present day and although I still enjoy a sweet treat occasionally, they’re now made with wholesome, healthy ingredients. I’ve had great success turning pies, cakes and cookies into healthier recipes but the one thing I’ve been missing is whipped cream. I love having a big dollop of whipped cream on my pumpkin pie or to just dip my fruit in but I haven’t been able to find a recipe that works for me. I’ve learned the hard way that my body just can’t handle all the dairy found in traditional whipped cream! A lot of people use whipped coconut as a substitute but I haven’t had any success with it. I’m assuming it’s because I have to buy the cans of coconut milk that don’t have any added gums or preservatives which means it won’t thicken up and turn into “whipped cream”, it just stays liquid.
So in my quest to find a dairy free whipped cream, I found cashew cream! As you may have guessed from the recipe name, cashews are the main ingredient in this little gem. I know that almonds appear to be all the rage right now in the healthy food world but don’t discount this kidney-shaped nut! Cashews contain vitamins and minerals that help support heart health, vision and weight loss. I find that cashews have a milder flavor than some other nuts which is why they’re perfect for this recipe.
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This recipe is super easy and takes only 4 ingredients, one of which is water so I don’t even think that counts! The first thing you do is soak your cashews in water for 5 to 6 hours. This makes them easier to digest and will also help turn them into “cream”. Another option is to boil water in a small pot, add the cashews and cover with a lid. Turn off the heat and let the cashews soak for 2 hours. Either way is fine, just make sure you soak them! Rinse your cashews with fresh water and place them in your blender. I’ve made this in both my regular blender and in my nutibullet and I have to say, the nutribullet gives a much smoother consistency. If you have a high-speed blender, now’s the time to use it! Add in your honey, vanilla extract and fresh water and blend away! You may need to add a little bit more water to aid in blending if using a traditional blender, but just add a little at a time.
And, viola! You now have a tasty, dairy free, super easy topping for your desserts! I use this cashew cream to top puddings and pies. I dip fresh fruit into it, I smear it on muffins, cupcakes and even used it instead of butter this weekend to top my pancakes. I may also be known to just eat it straight from the container with a spoon! Let me know in the comments below how you decided to use your cashew cream! (Just look at how yummy it looks sitting on top of that pumpkin pudding!)
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A creamy, diary free alternative to traditional whipped cream. Wonderful to top pies, cakes, pancakes or use as a fruit dip! The recipe is Paleo, SCD and can be made vegan.
- 1 cup raw cashews
- 2 1/2 cups water
- 1/4 cup honey
- 1 Tablespoon vanilla extract
Soak 1 cup of cashews in 2 cups of water for 5 to 6 hours.
Rinse cashews in fresh water and place in blender along with honey, vanilla and 1/2 cup of water. Blend until smooth, stopping if needed to scrape down the sides of blender.
Add a little water at a time if you need to facilitate blending. Store in a covered container in the refrigerator for 3 to 5 days.
As an alternative to soaking nuts for 5 to 6 hours, you can boil water in a small saucepan and add cashews. Cover and turn off heat. Allow the cashews to soak for 2 hours.
Feel free to add cinnamon, pumpkin pie spice etc. to your cashew cream!
For a vegan option, substitute maple syrup for the honey.
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