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Cashew Cream


About 3 months ago, I stopped eating dairy. But, even before I did, I frequently made this cashew cream as a substitute for whipped cream. In fact, I don’t really even like calling it a whipped cream substitute because it’s so unique and often better than whipped cream as a topping on certain things.

Mostly, I crave cashew cream as a topping for pancakes. But, I also love it over fresh berries, spread on muffins or scones and drizzled on a piece of dark chocolate.

I have to give full credit to my friend Emily for this recipe, not only a super gorgeous and talented baroque cellist but whose college blog Healthy Eating Naturally inspired me even way back in the day to eat healthier.




a01bddc9a844908d4bc8883a75b2f75d?s=30&d=mm&r=gAnya Kaats
Course cashew cream, cashews, coconut, coconut nectar, dairy free, dairy free pancake topping, dairy free topping, easy paleo recipe, gluten free, organic, paleo, pancake topping, primal, sweet cashew cream, vegan, vegan cashew cream, vegetarian


  • 2 cups raw cashews, soaked and rinsed
  • 1.5 cups purified water
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut nectar (or more to taste)
  • 1 teaspoon pumpkin pie spice (optional)
  • pinch of salt


  • Rinse cashews in colander and transfer to a medium sized bowl.
  • Soak cashews overnight in purified water.
  • Rinse thoroughly in the morning and place in a high-speed blender.
  • Add water and remaining ingredients to container and blend on high until fully combined
  • Eat right away or refrigerate for a cool treat!