Dairy-Free Cashew Cream Delight

A creamy, dairy-free treat is perfect for anyone looking to enjoy a rich and smooth dessert without the usual ingredients. Made with simple cashews, it’s both delicious and easy to whip up in no time.

Kitchen Advice

Soak cashews for at least 4 hours or overnight to achieve the creamiest texture.
Use a high-speed blender to get a smooth and silky consistency.
Add a pinch of salt or a bit of lemon juice to balance the flavor and brighten the cream.

Ingredients 0/7

1 cup cashews cold water to cover 1 cup coconut milk 4 tablespoons agave syrup, or to taste 1 tablespoon vanilla extract ½ teaspoon rose water 2 tablespoons pomegranate seeds, or to taste

Ingredient Image

Dairy-Free Cashew Cream Delight ingredients

Why This Dish Is Amazing

This creamy, dairy-free alternative is perfect for those avoiding lactose or following a plant-based diet. It offers a rich, smooth texture and a mild, nutty flavor that enhances both sweet and savory dishes without overpowering them.

Step 1

Soak the cashews in a bowl of cold water. Let them sit for a couple of hours or, if you have time, overnight works best. Once they’re nice and soft, drain the water.

Step 2

Pop the cashews into a blender along with the coconut milk, agave syrup, vanilla extract, and a splash of rose water. Blend everything until it’s completely smooth and creamy.

Step 3

Pour the mixture into a serving bowl, then sprinkle some pomegranate seeds on top for a fresh, colorful touch. Enjoy!

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Recommendations

Use this creamy base as a topping for soups, a sauce for pasta, or a dip for fresh vegetables. It also works wonderfully as a dairy-free alternative in desserts like fruit parfaits or drizzled over baked goods.

Keeping It Fresh

Store the cream in an airtight container in the refrigerator for up to 4 days. Stir well before using, as it may thicken or separate slightly when chilled. For longer storage, freeze in small portions and thaw in the fridge overnight.

Frequently Asked Questions

Can I use roasted cashews instead of raw cashews?

It's best to use raw cashews for a creamy texture. Roasted cashews may affect the flavor and smoothness.

How long should I soak cashews if I’m short on time?

Soak cashews for at least 2 hours in cold water, but overnight soaking gives the best creaminess.

Can I substitute agave syrup with another sweetener?

Yes, you can use maple syrup, honey (if not strictly vegan), or your preferred liquid sweetener.

Is it necessary to use rose water?

Rose water adds a subtle floral note, but you can omit it if you prefer or don’t have any on hand.

Can I prepare this ahead of time?

Yes, it can be made a few hours in advance and stored in the fridge; just give it a quick stir before serving.

What can I use instead of pomegranate seeds for topping?

Fresh berries, chopped nuts, or shredded coconut work well as alternative toppings.

How thick will the cream be?

It should be smooth and creamy but pourable, similar to a thick smoothie.

Can this recipe be frozen?

Freezing may change the texture, so it’s best enjoyed fresh or refrigerated for up to 2 days.