This super simple recipe is so versatile. I use it in so many dishes... on my breakfast crepes, on my morning granola, in my overnight oats, on my fruit, and as a substitute for whip cream on my desserts!

Cashew creams are definitely a staple in a vegan diet, and this sweetened version is a perfect alternative to whipped cream or sweetened yogurt.


  • 2 cups of raw cashews
  • 1/2 cup almond milk
  • 1 tbsp pure maple syrup


  1. Soak the cashews for a good amount of time. Overnight is ideal, but if you're like me and like some more "spure of the moment" cooking then 1-2 hours of soaking time is fine. You might just have to blend a little longer the shorter your soaking time is.

  2. After soaking the cashews, drain and rinse them. Then throw them in the blender with the almond milk and maple syrup.

  3. Blend until nice and smooth. You might have to add a tiny bit more almond milk as it blends if the mixture starts to get too thick but be careful not to over do it.

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