+ the healthy chef recipes +

Cashew Cream with Tahitian Vanilla


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.


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.

+ ingredients & methods +

ingredients (Makes 1 jar)

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



  1. Place cashews into a bowl and cover completely with extra water.
  2. Soak for 2 – 3 hours or overnight.
  3. Drain the water.
  4. Place cashew nuts into a good high performance blender like a Vitamix with 3/4 cup water, vanilla and a pinch of sea salt.
  5. Blend for about 30 seconds until smooth and creamy. If you like a thinner cream, you can add a touch more water.
  6. Pour into a glass jar and store in the fridge until needed.
  7. Keeps for 5 days in the fridge.
+ notes & inspiration +
  • Add a pinch of ground cinnamon.
  • Add 1 – 2 fresh pitted dates for a sweeter cream.
  • Boost protein by adding 1 tbsp protein powder.
  • Fold through Bircher muesli made with apple, banana and blueberry and top with a sprinkle of LSA.
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