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Cashew Sweet Cream


  • 1 cup raw cashews, preferably soaked 2 to 3 hours

  • 4 – 5 medjool dates

  • 2 teaspoons vanilla extract

  • ¾ – 1 + ¼ cup water (185 – 310ml)



  • Combine all ingredients, start with only ¾ cup water, and blend until creamy smooth, stopping every now and then to scrape down the sides. 

  • Add additional water 1 or 2 tablespoons at a time until desired consistency. If you find you added too much water, add a few more cashews and blend. 

  • Taste for flavor, adding an extra date or two for added sweetness if desired. 

  • Store: Leftover cashew cream can be kept in an airtight container in the fridge for up to 5 days. Sweet cream will thicken when chilled. Keep in the freezer for 2 – 3 months, let thaw before using. 

  • Makes anywhere from 1 ½ cups and up, depending on how much water you use. 

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