Cashew cream – super quick, versatile and decadently creamy. Sweet or savoury you can get really creative with flavours and dollop on anything you deem fit! We particularly love it on top of Jess’s conflab scones, stewed apple spelt cake or with her garlic and soy greens (coming soon).


  • 1 cup raw cashew nuts (soaked) and drained of water
  • 1/2-3/4 cup water varies depending on desired thickness of cream
  • 1/4 teaspoon salt

For sweet we like to add vanilla, cinnamon and maple syrup

For savoury we like smoked salt, nutritional yeast, garlic, paprika



Place all ingredients, starting with only 1/2 cup water, in a high speed blender or food processor. Blend or process until completely smooth (the process should take about 1-2 minutes in a high speed blender and about 4 minutes in a food processor). If using a food processor, stop a few times to scrape down the bowl and then continue blending. Drizzle in extra water as needed to reach a desired consistency and add sweet or savoury flavourings of choice. Store in an airtight container in the fridge for up to 5 days.


Get creative and let us know what flavours you choose! We’ve been known to snaffle it with granola, mix into soups and stir into pasta sauces for a vegan Alfredo.



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