Cashew Cream: Dessert Topping

Carol » August 06, 2010 » In Recipes » No Comments

We used to receive a mailing called The Ruralite. It had a recipe section. Tom and I still joke about our all-time favorite question, “Does anyone have a recipe for homemade COOL WHIP?

When I recently purchased my first vegan cookbooks, I was looking for something Tom could have atop fresh peach shortcake (his choice for birthday dessert). And I found something called “Cashew Cream”. It’s a dessert topping. Made from raw cashews, plain soymilk, vanilla extract and your favorite sweetener. Essentially, you flavor it the way you would…your homemade Cool Whip.

This is a very rich dessert-topping. It has the same beautiful color as a lightly browned meringue. A little goes a long way.


  • 1 cup cashews, raw
  • 3/4 cup plain soymilk
  • 3/8 cup sugar (or maple syrup, date sugar, dates, or your sweetener of choice–to your taste)
  • 1/2-1 TBS. vanilla extract, to your taste
  • Salt, a pinch


Put the cashews and soymilk into a powerful blender (Vita-Mix would be a perfect choice) or food processor. Add in soymilk in a stream, as mixture becomes a thick cream. Scrape down sides. Then add in rest of ingredients. Adjust vanilla and sweetener to your tastes.

Cashew Cream In Frozen Cubes

Put cashew cream into refrigerator for an hour, or into the freezer, until “cream” is thicker. Refrigerate up to three days. You can freeze left-overs in cubes or other portions.

Note: I used refined sugar, but added 1 TBS. of maple syrup and 1 TBS. brown sugar to round-out the sweet flavors. If you’re lucky enough to have a vanilla bean, you can add in some of the scraped bean seeds to your mixture.

I just popped a cashew-cream-cube into the micro on “HIGH” for 10 seconds. I stirred it to its thick, cream state…and while I was looking for something I could pair it with…I ate it! All by itself. Silky small spoonful after silky small spoonful. One word comes to mind: decadent.

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