Cashew Cream

This is an egg free, lactose free, gluten free and vegan cream, perfect for those that have food intolerances. I often make this cream for myself as I am not big on the cream made from dairy. This is also a good base for healthy ice creams as well as frosting for cakes.

Note that you will need a food processor to make this cream. Note also that you will need to soak the dates and the cashew nuts for 2 hours before blending.

The perfect vegan and raw alternative to regular cream

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Cashew Cream

Makes 200 millilitres (7 fluid oz) cream


  • 180 grams (6½ oz) cashew nuts, soaked in water for 2 hours
  • 2 pitted dates, chopped very finely, soaked in water for 2 hours
  • 125 millilitres (4¼ fluid oz) orange juice
  • 1 teaspoon vanilla extract (from a health food store)


  1. Chop the 2 dates very finely.
  2. Place the 180 grams cashew nuts and the dates in a medium bowl and cover with water. Soak for at least 2 hours.
  3. Drain the dates and cashew nuts very well and place in a food processor. Add the 125 millilitres orange juice and 1 teaspoon vanilla extract.
  4. Blend for 3-4 minutes or until completely smooth and creamy. You may need to scrape the sides of the bowl every one minute or so and continue blending.
  5. Transfer to a bowl and cover with cling film.
  6. Store in a fridge.
  7. Keeps for several days, or you can place in the freezer for a few months.


  • You can use macadamia nuts or Brazil nuts instead of the cashew nuts.