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Cashew Cream

Dairy Free

Store cashew cream in a tightly covered jar and use as a butter, cheese, spread, icing, whipped “cream". It will last in the fridge approximately one week.


1 to 2 optional tsp Vanilla
1 to 2 optional tsp Coconut Extract, Almond Extract, Maple Extract, etc...
1 to 2 optional tsp Wasabi Powder or Pepper (black, red or both)
2 Cups Navitas Naturals Cashew Whole Nuts
optional pinch Stevia


Drain some of the cashew water after soaking overnight and blend well into a thick cream. 

For a sweeter vanilla frosting/icing:

- add 1-2 tsp. vanilla and a pinch of stevia (Sweet Leaf) or
- 1-2 tsp coconut extract, almond extract, maple extract, mint extract…the variations are ENDLESS! 

For a spicier version with some kick:

- add 1-2 tsp wasabi powder or pepper (black red or both)

Chef's Notes

Recipe and photo courtesy of Mac-n-Mo's.

Yield: 3 Cups

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