Do you love berries with cream? And do you sometimes feel cream-induced guilt if you indulge? Or do you feel you should reduce or avoid animal proteins? Then this delicious spice-infused cashew cream is for you! Blended in minutes, this quick vegan cashew cream is the best healthy guilt-free alternative to enjoy with your berries or other fruits. Try it, even if you are not on a plant based diet!
Learning that you can make whipped cream and other dairy replacements from cashew nuts has been a great surprise for me. It is just amazing how fluffy and creamy a mix of the soft nuts and water becomes when blended in just a few minutes! Pure magic. As I am striving to reduce dairy in my diet, this magic comes in super handy.
Moreover, cashew cream is a great pantry food if you are a nut lover like me. We always have jars full of different nuts on our kitchen shelf – essential for a low carb diet, as the nuts’ healthy fats supply the energy you need for the day. So, there are always some raw cashews in my pantry.
How to make vegan cashew cream
All you need is a good food processor, water, a little bit of low carb sweetener and a few spices: cinnamon, vanilla powder and a pinch of cardamom. Ready to go?
You need to start a little while before you would like to enjoy your berries with cream, and that is because it is best to soak your raw cashews in water for at least one hour. High-performance blenders can get the work done with dry cashews, but any normal food processor or blender is easily overworked on nuts, so better soak and soften them first.
Then add the softened nuts to the food processor or blender together with water, the sweetener, salt and your spices. Blend at high speed, and you are done in an instant. Just make sure there are no more chunks left (unless you like some extra bite). Stop a few times and scrape cream sticking to the sides of the processor back down towards the bottom.
A word on the ingredients
Cashews: You have to use raw cashews. Roasted cashews have less moisture, so it doesn’t work. The taste would also be quite different. The longer you soak the cashews, the softer they will become. A few hours are fine. That way, the work is easier for your blender or food processor. Don’t use the water you soaked the nuts in for your cream, by the way. The water will have turned a little brownish and not be very appealing.
Cashews contain more carbs than other kinds of nuts, around 30g per 100g serving. So be aware that you may not want to indulge the whole jar in one go. You would not eat a whole jar of whipped cream either, right? The nutrition info down in the recipe plugin is based on the whole jar (that you won’t eat in one go), so don’t be scared off by the high numbers!
As cashews are not cheap, consider buying them in bulk as that usually results in lower cost per cashew nut (and less packaging which is always a plus). This pays off handily if you like cashews and use them a lot.
Sweetener: You can decide yourself how sweet you’d like your quick cashew cream to be. Add a little pinch or two tablespoons of low carb sweetener. I prefer subtle sweetness so this recipe uses only one teaspoon. You can try the cream when you’ve finished blending and add more sweetener to taste manually.
Spices: To me, spices are an essential ingredient of just about anything we eat. Spices add so much flavour and carry a lot of healthy micronutrients. To whipped cream, I add cinnamon and vanilla – and I use both here too, together with an additional pinch of cardamom. A pinch of salt is equally important, to complement the sweetness and enhance overall flavour.
Once you’ve whipped up your cashew cream, enjoy it – best with berries! Top a berry mix with a generous dollop of it, or fill it in a dessert bowl and top it with berries, nuts and dark chocolate pieces.
Other yummy options are pairing your cashew cream with nut granola or low sugar fruit other than berries.
Delicious low carb fruit options, for example, are papaya pieces or dragon fruit cubes. Both of these fruits also boast stunning colours which makes the mix a visually appealing, tasty and healthy dessert even for guests.
Use anything else yummy you usually love to eat with cream! Enjoy!
Last not least: How to store it
You can eat your cashew cream all in one go – or keep it in the fridge for a few days if you put it into a sealable glass jar. I love mason jars but also square flat glass jars. These are ideal if you’d like to freeze your cashew cream which can last for up to 6 months in the freezer. After you have taken your frozen cashew cream out and have allowed it to thaw, whisk it well to recreate the fluffy creaminess.
Mildly sweet fluffy cashew cream! Mix raw cashews with water, low carb sweetener and flavourful spices for a delicious heavy cream alternative. Great as topping for berries!
Makes one mason jar or large dessert bowl
1 1/2 cup raw cashews
1 cup water, room temperature
1 tsp cinnamon powder
1/2 tsp vanilla powder
1 pinch of powdered cardamom
1 tsp low carb brown sweetener or coconut sugar
1 pinch of sea salt
- Soak your cashews in room temperature water for at least one hour.
- After one hour of soaking, rinse your cashews and put them into a food processor. Add 1 cup of fresh room temperature water (do not use the water in which you soaked the cashews).
- Add the low carb sweetener, salt and all your spices.
- Blend at high speed for a few minutes until you have a smooth cream. Stop a few times and scrape cream sticking to the sides of the processor back down towards the bottom with a rubber spatula. Before filling your cream into a bowl or jar, check whether there are any chunks left – and if yes, continue blending a little longer. That’s it!
- Nutrition info is for the whole mason jar – so don’t get scared at the high numbers! You won’t eat it in one go, would you?
- Category: low carb basics
- Method: blend
- Cuisine: vegan
- Serving Size: 1 mason jar
- Calories: 759
- Saturated Fat: 59.2g
- Carbohydrates: 37.3g net carbs
- Protein: 24.7g
Keywords: vegan cashew whipped cream