Cashew Cream

Cashew Cream  is a non-dairy topping that can be used on many different desserts instead of dairy cream or whipped cream. It contains raw cashew nuts, an excellent protein source. Natural vanilla bean gives it a unique flavor; dried dates for a sweetener adds a not-too-sweet taste.

Whip this up in a high speed blender or processor. Make any amount needed for desserts using a one to one ratio of nuts to water for your desired consistency.

I recommend this topping over fruits, berries and pies of all types. This is a great substitute for heavy dairy eggs and cream.

NOTE: The cashew nut has a lower fat and higher protein content than most nuts and are a good source of magnesium iron and zinc.


1 cup raw cashews

1 cup water

1/2 cup pitted dried dates

1 vanilla bean or 1 tsp. vanilla extract

pinch of sea salt.

Blend all ingredients in high speed blender or food processor. Adjust water nut ratio as desired.

Serve over desserts. Store in closed jar in fridge for up to 3 days.

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