Maple-Vanilla-Cinnamon Cashew Cream

I have a new obsession: cashew cream.

I’ve seen recipes for different types of cashew creams in vegan cookbooks, websites and blogs for a long time. It wasn’t until my recent decision to do a vegan experiment that I finally decided to try making my own! And now that I’ve discovered just how delicious and decadent this is, I can’t stop making it! And you know that if it’s something that I am making over and over again, it must be easy.

There are just a few simple steps. First, soak cashews in some water.

Then, pour the ingredients into a blender and let ‘er rip!

Less than two minutes later, you have a delicious, rich, addictivecashew cream.

Because I love the combination of maple, vanilla and cinnamon so much, I incorporate them into my cashew cream- you could certainly experiment with all different kinds of flavors and spices!

Maple-Vanilla-Cinnamon Cashew Cream

1 c. raw cashews

3/4 – 1 c water

1/2 tsp cinnamon

1 tsp pure vanilla extract

2 T maple syrup

*optional 1-3 T almond milk for a creamier texture

Place cashews into a bowl and fill with water until just covered (about 2/3 – 3/4 cup). Let soak for one hour. Pour cashews, water, cinnamon, vanilla and maple syrup into a blender and process on high until cashews are blended down. Add more water or almond milk to reach desired consistency, depending on how think you want your cream to be and blend for another 30 seconds. Makes two cups of cashew cream.

* You can continue to add water to the mixture to make cashew milk- which is also delicious!

I’ve also made walnut cream- which is pretty good, but cashew has the edge. I’m eager to experiment with different flavors and types of nuts including peanut, almond and pistachio!

Have you ever made cashew (or other nut) cream before? Do you have any recommendations for flavor combinations?

 

Comments

  1. Cashew cream sauces are the BEST!

    I know you’re a pizza lover, so you can appreciate this one: http://www.kissmybroccoliblog.com/2012/01/16/pizza-pizza-cashew-cheese-sauce/ and hey, maybe you could even add a bit of mustard! ;)

    And look at you Miss Fancy! I’m away for a week or so and you go an redo the place! Love the new look! <3

    • Thanks! It’s a work in progress… no idea what to do with the header…. or the layout. I can’t find anything I love.
      And I will get right on that recipe!!

  2. This looks awesome, but what do you do with it? Eat it straight up? Drizzle it on stuff? Bathe in it? :P

    • I highly recommend bathing in it. That’s always the best option! Or you can use it anywhere you would use whipped cream (or eat straight up!)

  3. I LOVE cashews. I might have to invest in a nice blender before I try this recipe though – I’m not sure if mine can handle blending them, even after soaking. Fun recipe – thanks for sharing!

    • I made this particular batch in my Vitamix, but have used the Magic Bullet more often than not- and it worked just fine! The cashews get super soft- you should try it!

  4. what sorts of things do you put it on? (i’m lame)

    • When I had the joy of spending some time with Ms. Lauren over the weekend she put it on a homemade apple cranberry cobbler-type dish and it was DELICIOUS. I think it would be good on ice cream, or a sweet bread or cake, or just, you know, eaten with a spoon.

  5. omg this IS easy! So going to do this. What’s the difference between this and cashew butter?

    • Cashew butter is a lot more dense- this is about 50% water, so it’s lighter (and less calories). Both are delicious- but I’ve give the edge to cashew cream!

  6. That looks delicious!!!!! I’m pretty sure I could just eat it with a spoon.

  7. I was curious too what you would do with it? Top pancakes?

    • Yes- definitely! It’s great with pancakes! I primarily use it on top of fruit cobbler or anything you would put whipped cream on. :)

  8. oooh this sounds really good. So what do you do with it? Besides all the aforementioned suggestions by the lovely Cassie (personal favorite: bathe in it).

    PS I like the header. It’s simple. And when you feel like changing it up, all ya gotta do is change the color. Brilliant. :)

  9. This sounds amazing! I love cashews. SO much. I’d prob add salt though, b’c that’s how I roll :)

  10. Yum yum yum…between Heather’s cashew cheese and your cashew cream I clearly need to get on the bandwagon here. As I said over the weekend, it’s not like I don’t have a ton of nuts lying around….

  11. I love me some sweet cashew cream to dip my fruit in. YUM! I make mine with just cashews, vanilla, and Xagave or honey. Yummeeee!

  12. I made cashew whipped cream for the first time this summer–and oh yes, it was mind-blowing. If only cashews weren’t so expensive… I bet a raspberry-flavored cashew whipped cream would be beyond amazing!

  13. Cashew cream is awesome – I make it at least once a week in a million varieties. :) I think I’ve only made a sweet version like this once, but it was awesome. I’m thinking this would be great on vegan cinnamon rolls, don’t ya think!

  14. Oh man!! This looks amazing! What do you put it on??

Trackbacks

  1. [...] pumpkin pancakes I’ve made this fall? Craziness. I topped with with some maple syrup and cashew cream and went to down. They were fluffy, delicious, and yes- vegan. I’ll be making them [...]

  2. [...] the star of the show. I topped the pancakes with maple syrup and  cashew cream (recipe here: http://www.oatmealafterspinning.com/2012/10/30/maple-vanilla-cinnamon-cashew-cream/) and some more of the [...]

  3. [...] to come up with an idea for a recipe, and first thought of doing something similar to my beloved cashew cream. However, I wanted something that could stand on it’s own as a dessert (although one could [...]

  4. [...] in my head.Having become enraptured with cashew cream after my friend-through-blogging Lauren made some for me during my marathon weekend visit in October, my first inclinations leaned toward the [...]

  5. [...] Put cashews into a bowl and cover with water (around 2/3 – 3/4 cup). Soak for one hour. Pour cashews, water, vanilla and maple syrup into a blender and blend on high until the mixture is creamy. Add more water until you reach the consistency you like, depending on how thick you want the cream to be. Blend for another 30 seconds or so and place in refrigerator until ready to serve. (Recipe adapted from Oatmeal After Spinning.) [...]

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