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 softened 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.
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?
To make cashew cream, you need to use raw unsalted cashews. Roasted cashews have less moisture, so it doesn’t work. Quite the opposite – you need more moisture than the nuts contain naturally which is why they will be soaked before blending – more about that, see below.
Cashews contain more carbs than other kinds of nuts, around 30g per 100g – or about 9g per ounce, which is a usual serving size for a casual afternoon cashew nut nibble. The nutrition and carb 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.
As sweetener, I use either brown keto sweetener (for example Sukrin Gold) or coconut sugar. You decide yourself how sweet you’d like your quick cashew cream to be. Add a little pinch – or two tablespoons of your low carb sweetener. I prefer just a hint of subtle sweetness, so this recipe uses only one teaspoon. Taste the cream when you’ve finished blending and add more sweetener manually, if you feel it needs a bit more sweetness.
For me, spices are an essential ingredient of just about anything we eat. Spices add so much flavour and carry a lot of healthy micronutrients. For this recipe, I use a delicious combination of cinnamon, vanilla powder and a pinch of cardamom. A pinch of salt is equally important to complement the sweetness and enhance overall flavour.
Genetally, this cashew cream is blended together in no time. The only thing to take into account is that you need to soak your cashews in water for at least one hour to soften them for optimal blending results. So this requires a tiny bit of planning ahead.
The longer you soak the cashews, the softer they will become. Even a few hours are fine. That way, the work is easier for your blender or food processor.
When you are ready to make your cream, put the softened nuts into your food processor or blender together with water, sweetener, salt and your spices. Do NOT use the water you soaked the nuts in, by the way. The water will have turned a little brownish and not be very appealing.
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.
If you feel your cream is too firm, carefully add little amounts of water at a time, until you reach the desired texture. Do not add too much water at once.
Once you’re happy with the texture, taste your cream and add additional spices, sweetener or salt if you wish. Pour your cream into a clean mason jar – and you’re done! How long has it taken you?
Once you’ve whipped up your cashew cream – you can of course enjoy it directly, rather than storing it away in your mason jar. It is definitely best with berries! SO good. Fill your cream in a dessert bowl and top it with berries, nuts and dark chocolate pieces. Or use your cream to top a low carb fruit & nut salad!
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.
Cashew cream is also a great topping for fruit purees or compotes. During the apple season, try it as topping for your own home made apple puree – super yummy and, if you use sour apples, still totally in the low carb tolerance zone!
You can eat your cashew cream all in one go – or keep it in the fridge for a few days inside your mason jar. I love mason jars but also use square flat glass jars which are great to stack on top of each other in the fridge. These are also ideal if you’d like to freeze your cashew cream. It can last for up to 6 months in your 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