This fast and easy sweet cashew cream is a lovely smooth blend of cashews and dates with a hint of fresh lemon juice. With only three key ingredients, this cream sauce takes less than 10 minutes to make and goes beautifully drizzled on Pumpkin Oatmeal Bars, Vegan Quinoa Breakfast Bowl, or as a dip for fresh fruit. This tasty cream sauce is vegan, gluten-free, soy-free, and simple to prepare.
The inspiration for this vegan sweet cream sauce recipe came while I was developing the Pumpkin Oatmeal Bars recipe. As I was playing around with ingredients and measurements and tasting along the way, I quickly realized that there are various add-ons to the basic sweet cream sauce:
- Add 1 tablespoon of cacao powder for a chocolate sweet cream sauce
- Add 1 teaspoon of cinnamon for a warm, comforting sauce
- Add ½ teaspoon (packed) of lemon zest for a bright lemony cream sauce
Key ingredients for this sweet cashew cream sauce
- Raw cashews
- Dates, pitted (I used medjool dates)
- Lemon juice
How to make this sauce
Put raw cashews and pitted dates* into a small pot with enough water to cover. Bring to a gentle boil and cook for about 4 minutes to soften. Remove from heat and strain.
Add softened cashews and dates to a mini blender with fresh lemon juice and water. Blend until smooth and creamy.
*Note: If using Simple Homemade Date Syrup, only cook the cashews for 4 minutes. Add softened cashews, date syrup, lemon juice, and water to the mini blender, and blend until smooth and creamy.
What to do with leftovers? This sauce keeps well in an airtight container in the refrigerator for four days. Freezing this sauce is not recommended.
Is cashew cream healthier than (cow-based) cream?
Yes, cashews are healthier than dairy or cow-based cream. The main reason is that cashews are considered a healthy plant fat and have significantly less saturated fat than dairy. According to the American Heart Association, diets high in saturated fat are associated with a greater risk of heart disease. For example, one cup of dairy cream has 20 grams of saturated fat, compared to only 4 grams of saturated fat for the same amount of cashew-based cream.
Cashews are also naturally cholesterol-free, whereas dairy (and animal-based foods) contain dietary cholesterol.
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In addition, cashews contain fiber (dairy does not) and are a good or excellent source of copper, magnesium, zinc, iron, and other micronutrients.
One more thing. This recipe makes a small batch of cream sauce by design. You see, like all nuts, cashews pack a big calorie punch. Since many of us are either trying to lose weight or maintain a healthy weight, making smaller amounts helps to keep portion controls of nuts in check. Of course, if you need to make a larger batch, double or triple the ingredients and use a larger blender.
We hope you love this sweet cashew cream recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Sweet Cashew Cream
Ingredients
- ⅓ cup raw cashews
- 2 dates pitted (or ⅓ cup of Simple Homemade Date Syrup)
- ½ tsp fresh lemon juice
- ⅓ cup of water add one or more tablespoons of water for a thinner consistency
Instructions
- Put raw cashews, *dates, and water into a small pot with enough water to cover. Bring to a gentle boil and cook for about 4 minutes to soften. Remove from heat and strain.
- Add softened cashews and dates to a mini blender with fresh lemon juice and water. Blend until smooth and creamy.
- *Note: If using Simple Homemade Date Syrup, only cook the cashews for 4 minutes. Add softened cashews, date syrup, lemon juice, and water to the mini blender, and blend until smooth and creamy.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Small pot
- Colander
- Mini blender
Nutrition
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Kim says
I will be using this instead of sour cream.