Cashew Cream

Thermomix cashew cream recipe

I flipping love this. So simple to make and super tasty.

In a nutshell (see what I did there?) you can use it on the following:

1. As a dip for fresh fruit (great for fruit kebabs for the kids)

2. Cupcake / cake frosting (add a cheeky layer of my whipped date paste too)

3. On chia pudding with fruit for a parfait

4. Dollop on top of pancakes

5. Omit the maple syrup and vanilla and add a little more lemon and use as a ‘sour cream’ on roasted veggies or Tex Mex dishes. (Great in wraps too)

6. Add to smoothies for extra creaminess

7. A breakfast treat on top of granola or stirred through bircher muesli. (Add to CADA for a cheats Bircher)

You could also:

Add cinnamon, cacao (or cocoa) powder, shredded coconut, dates for extra sweetness, coconut sugar for a caramel flavour. You can adjust the amount of liquid to suit – you may like a more spoonable texture (great for cupcakes) just add less water – it does firm up quite a bit in the fridge, but you can blend again with more liquid if you want to loosen it.


Cashew Cream
Recipe type: Sweet
Cuisine: Vegan
  • 100g raw cashew nuts (not toasted, roasted or salted)
  • 200g water
  • Juice ½ lemon
  • 20g maple syrup
  • 1 teaspoon vanilla extract
  1. Place cashews and water in Thermomix jug and leave to soak for at least 2 hours (you can soak in a jar if you need to use the TM)
  2. Add lemon juice, vanilla and maple syrup
  3. Blend on speed 9 for 1 minute, scrap down.
  4. Blend again for 30 seconds speed 9 and check consistency. (Remember it firms up a lot in the fridge) add more water if necessary.
  5. Refrigerate for one hour prior to using - unless you want a pourable cream.

by Fleur Thermomama

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