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Cashew Cream with Tahitian Vanilla

cashew cream

I  make my lush cashew cream on a weekly basis and love to spoon it over seasonal fruits, add to smoothies or fold through my bircher muesli made from apple, blueberry and a hint of cinnamon. For me it’s comfort food loaded with health benefits. A touch of vanilla takes the cream to the next level of yumminess.

What’s great about it:
Cashews are high in the amino acid tryptophan which helps to make serotonin – the FEEL GOOD hormone responsible for feelings of wellbeing and feeling great! Serotonin is also crucial for the proper development of the enteric nervous system (ENS) to support digestion. Cashews are also a good source of magnesium essential for energy metabolism and nerve function. The heart healthy fats are mostly anti-inflammatory oleic fats. These monounsaturated fats are the same as found in olive oil and macadamia that are good for cardiovascular health. A hint of vanilla bean helps to elevate mood as well as reduce stress.

1 cup raw cashew nuts
3/4 cup water + extra for soaking
1/2  teaspoon Tahitian vanilla extract or any other vanilla  paste or powder you have
Pinch sea salt.

Place cashews into a bowl and cover completely with extra water.
Soak for 2 – 3 hours or overnight.
Drain the water.
Place cashew nuts into a good high performance blender like a Vitamix with 3/4 cup water, vanilla and a pinch of sea salt.
Blend for about 30 seconds until smooth and creamy. If you like a thinner cream, you can add a touch more water.
Pour into a glass jar and store in the fridge until needed.
Keeps for 5 days in the fridge.

Serving Suggestions:
Serve over fresh seasonal fruits such as lush  strawberries
Fold through Bircher muesli made with apple, banana and blueberry and top with a sprinkle of LSA.
Drizzle over Summer muesli
Serve with pancakes drizzled with orange blossom honey.
Serve with fresh white peaches and smashed raspberry.
Add a squeeze of lime juice + and fresh chopped garden herbs and dollop over black bean salad, nachos or serve with roasted sweet potato.
Add a spoonful to smoothies with a protein boost and  extra water in place of almond milk.
Drizzle of citrus salad and add a little Manuka Honey.

Notes:
Add a pinch of ground cinnamon.
Add 1 – 2 fresh pitted dates for a sweeter cream.
Boost protein by adding 1 tbsp protein powder

Nutritional info per 20 g serve – 2 tablespoons
Protein: 1.5 g
Total fat: 4.4 g
Saturated: 0.7 g
Carbs: 1.5 g
Kilojoules: 212
Fibre: 0.5 g
Calories: 50

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Comments
13 Responses to “Cashew Cream with Tahitian Vanilla”
  1. Marilyn Andrew says:

    Fell in love with the cashew nut cream! it is fantastic! It works fabulously with fresh peaches and raspberries.

  2. Nicole says:

    I’ve not come across cashew cream before. Do you think this would work in something like a green curry?? Love your recipes, Teresa.

  3. Cathy Ryan says:

    Thanks the recipe. I am a big fan of Tahitian vanilla but it is really hard to get. Do you have a tip on where to get it in Sydney?

  4. Judy Jensen says:

    Hi Teresa, Love your work! Does this work with other nuts eg Macadamias?

  5. Sheryl says:

    Looks and sounds delicious. With the Bircher Muesli suggestion, though, what is LSA??

  6. Mary says:

    This cashew nut cream is totally delicious. I have now made it twice, and its yummy over homemade museli, fruit or straight out of the jar! As I am lactose intolerant, this adds a creamy punch, as I do miss yoghurt.Thanks Teresa for making food tasty, interesting and healthy.

  7. I love cashew cream, and with Tahitian vanilla it sounds so decadent! I’m a vegan so cheese is off the menu anyway, but I always like to remind my friends that it is lower fat option too.

    Robyn xx

  8. sigrid says:

    Are the nutrients lost when heated? I just frothed some cashew not cream in the coffee machine and poured a little over an espresso shot – a really good piccolo latte – yum

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