Viva La Vegan!

raw cashew cream


1 cup raw cashews

¼ cup agave nectar (molasses for paleo)

¼ cup water

cinnamon if desired



Process cashew nuts in food processor

Add agave while still processing

Slowly add the water until as thick or runny as you like

Add cinnamon if desired

Makes approximately 1 cup of cream

Serve with fruit salad, cake, fudge or on top of chocolate (see pic above)


The cashew cream can be kept in the fridge for a few days.

The cashew cream can be frozen for a few months.

If frozen blend after defrosting and before using.


This is a versatile cream that can be added to any sweet dish.

If you would like to add to a savoury dish, just don’t add the agave.


Watch the how-to video:


Recipe and Photo © Leigh-Chantelle 2010

RSS Feed    share this  more ›

our motto



Site Translation
© Viva La Vegan!2005-2021
This work is licenced under a Creative Commons
Attribution-NonCommercial-NoDerivs 3.0 Australia Licence
Creative Commons Licence
Mobile Compatible | Hosted Carbon Neutral
Site by