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. Grain free, gluten free, dairy free, egg free, and refined sugar free!
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Paleo Cashew Cream

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. 
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 1 cup
Calories 935kcal
Author Jennifer

Ingredients

  • 1 cup raw cashews
  • 2 1/2 cups water
  • 1/4 cup honey
  • 1 Tablespoon vanilla extract

Instructions

  • 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. 

Notes

  • 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. 
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen