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Vanilla Cashew Cream

Just 4 ingredients, including water, produce this decadently delicious, vanilla infused cashew cream. Be warned – it is irresistible.
Course Condiment, Dessert
Cuisine Australian, Universal
Prep Time 10 minutes
Soaking Time 12 hours
Total Time 12 hours 10 minutes
Servings 10 people
Calories 99kcal
Author Alexandra


  • 1 cup raw cashews *
  • 4 Medjool dates soaked for 30 minutes and stones removed
  • 1 teaspoon vanilla bean paste
  • ¾ cup water may need slightly more depending on texture required


  • Place cashews in a bowl and cover with cold water. Soak overnight* or for a minimum of 4 hours. If you’re soaking them overnight, cover and place in the fridge.
  • 30 minutes before preparing the cream, add the dates to the cashews and soak for 30 minutes.
  • Drain the cashews and dates, rinse with fresh water and drain well.
  • Add the cashews, dates, vanilla bean paste and water to a high speed blender*. Blend, scraping down the sides as needed.
    Add water if needed to achieve the desired consistency.
  • Check the flavour, add more vanilla if required.
  • Transfer to an airtight container and store in the fridge for up to 1 week.


Only use raw cashews; roasted cashews will produce a dark, more textured cream with a more pronounced nut flavour.
To retain their freshness, I store my cashews in the freezer.
Soaking the cashews overnight produces a creamier cashew cream.
A blender is the best tool for making the cashew cream. You can use a food processor but it will produce a slightly less smooth cashew cream.


Calories: 99kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 151mg | Fiber: 1g | Sugar: 7g | Calcium: 11mg | Iron: 1mg