Cashew Cream

There are so many out there that are lactose intolerant and dairy sensitive. Some of you are wanting to lead a vegan lifestyle because of the environment or because of health purposes. For whatever reason you are not wanting to include dairy in your diet this cream is for you!

I use this cream for pastas and desserts- anything that needs a hint of creaminess in it!


  • 1 cup of unsalted cashews

  • 1 cup of water

Pasta with cashew cream:

  • 1 tbsp garlic

  • Pinch of salt and pepper

  • 1 tbsp of parsley or oregano

For desserts:

  • 2 tbsp local honey

  • 1 tsp of cinnamon

  • 4 tbsp dark chocolate

To make the cashew cream soak a cup of cashews in a cup of water for three to four hours. If you're able to soak them overnight, then I would also recommend that. 

Put the cashews in a food processor with 3/4 cup of water. If the cream isn't creamy enough then add two tbsp of water at a time until it reaches the consistency you desire.

Add in the other ingredients depending on if you want a sweet or savory option. I recommend spooning it into any recipe and tasting it first.

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