This cashew cream is a delicious, dairy free alternative to traditional whipped cream. Use it to top pies, cakes, pancakes, or waffles! This simple recipe is just four ingredients and is SCD and Paleo friendly. It is gluten free, grain free, egg free, and refined sugar free.
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, ONE 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 (my body just can’t handle all that dairy anymore).
As you may have guessed from the recipe name, cashews are the main ingredient in this little gem. Cashews have a mild flavor which makes them perfect for this recipe.
A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
How to make paleo cashew cream
This recipe uses only four ingredients, one of which is water so I don’t even think that counts!
Begin by soaking the 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 the cashews with fresh water and place in a blender along with honey and vanilla extract.
Blend on high speed, slowly adding in water until the cream is at your desired consistency. I prefer the cashew cream on the thicker side so I tend to add in just two to four tablespoons of water.
Viola! You now have a tasty, dairy free, super easy topping for your desserts!
Dip fresh fruit into the cream, smear it on muffins, or use it instead of butter to top pancakes! Hope you enjoy!
Looking for ways to use cashew cream? Try these!
- Top pumpkin pancakes, coconut flour waffles, or spiced waffles with the cashew cream.
- Fill the crust of this lemon tart with the cashew cream instead of the lemon curd (you’ll probably need to double the cashew cream recipe in order to completely fill the crust)!
- Top this pumpkin pudding with the cashew cream.
- Eat this coconut flour mug cake with a big dollop of the cream.
If you’ve made this recipe, be sure to leave a comment and star rating below!
Paleo Cashew Cream
- 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. Slowly add fresh water as needed until the cream has reached your desired consistency. Blend until smooth.
- 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.