Welcome to your new secret weapon for dairy-free desserts! This Cashew Cream Topping is unbelievably rich, luxuriously smooth, and incredibly versatile. Drizzle it over crumbles, dollop it on pies, or swirl it into puddings for a decadent finishing touch that’s packed with plant-based goodness. It’s the perfect way to elevate any sweet treat, proving that you don’t need dairy to achieve pure, creamy perfection.
Ingredients
• Yields: 1 1/4 cups / 310 mL
• 1 cup / 250 mL raw cashews
• 1/4 cup / 60 mL pitted dates or pure maple syrup
• 1/2 cup / 125 mL reserved soaking water, plus more as needed
Instructions
1. Place the cashews in a bowl and cover with hot water. Let them soak for at least 2 hours to soften completely.
2. Drain the cashews, making sure to reserve the soaking water.
3. Transfer the soaked cashews, pitted dates (or maple syrup), and 1/2 cup / 125 mL of the reserved soaking water to a high-speed blender.
4. Blend on high until the mixture is perfectly smooth and creamy, scraping down the sides of the blender as needed.
5. Check the consistency. If you prefer a thinner, more sauce-like cream, add more of the reserved soaking water, one tablespoon at a time, until you reach your desired texture.
Nutritional Information
• Nutritional Snapshot
• This isn’t just a pretty topping! It’s a powerhouse of nutrients. Here’s the breakdown per 2 tablespoon (30 mL) serving
• Calories: 144
• Protein: 4 g
• Fat: 10 g
• Carbohydrates: 11 g
• Key Minerals: A great source of copper, iron, magnesium, manganese, and zinc.
• Calorie Breakdown: 11% protein, 59% fat, 30% carbohydrate
Pro Tips
• for Perfect Cashew Cream
• Quick Soak Method: In a hurry? Cover the cashews with boiling water and let them sit for just 15-20 minutes. Drain and proceed with the recipe.
• Flavor Boosters: Add a splash of vanilla extract, a pinch of cinnamon, or a tiny pinch of sea salt before blending to enhance the flavors and add complexity.
• Sweetener Science: Using maple syrup will result in a slightly smoother, lighter-colored cream. Pitted Medjool dates will add a lovely caramel note and a bit more fiber.
• Storage Savvy: Store your cashew cream in an airtight glass jar in the refrigerator. It will thicken as it chills and will keep well for up to one week.
FAQ
Q: Can I make this vegetarian cream without cashews
A: Yes, for a nut-based alternative, you can substitute the cashews with raw blanched almonds or macadamia nuts. Be sure to soak them thoroughly as instructed to achieve the smoothest possible texture for your dairy-free topping.
Q: Is this cashew cream a good source of vegetarian protein
A: For a dessert topping, it is a fantastic choice. Each 2-tablespoon serving contains 4 grams of plant-based protein, making it a more nutrient-dense and satisfying option compared to many traditional dairy-based creams.
Q: How should I store this dairy-free cream and how long will it last
A: Store your cashew cream in an airtight container, preferably a glass jar, in the refrigerator. It will thicken as it chills and will keep well for up to one week, making it perfect for preparing ahead of time.
Q: What is the best sweetener to use for this recipe
A: This depends on your preference. Using pitted Medjool dates adds natural sweetness, fiber, and a rich caramel flavor. Pure maple syrup will result in a slightly smoother, lighter-colored cream. Both are excellent vegetarian options.
