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Cinnamon Cashew Cream

Cashew Cream is a delicious dairy free option for topping anything that you would add cream cheese frosting too.


Cinnamon Cashew Cream

  • Author: Tammie Duggar



1 cup raw cashews, soaked

1 can coconut milk, unsweetened. (2/3 cup coconut cream)

¼ cup maple syrup

1 tsp. vanilla

¼ tsp. lemon juice

2 Tbsp. coconut oil, softened

1 tsp. cinnamon

pinch of sea salt


Soak the cashews by placing in a bowl and cover with 2 cups water. Allow to soak for a couple hours. Drain, discard water and rinse cashews until water runs clear.

Place canned coconut milk in the refrigerator and allow to chill for a couple hours. Open can a carefully scoop out the cream. Use the liquid for something else like a smoothie. J

In a food processor or high-powered blender add the cashews. Blend until they form a thick paste.

Add in the remaining ingredients and blend on high until a smooth cream is created.

You may need to add a small amount of water if the mixture gets too thick, add in ¼ tsp. at a time.

Transfer to the refrigerator and chill. Cream will thicken as it is chilled.

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