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Cashew Dessert Cream

8 hr 5 min
8 hr 5 min prep
0 min cook

Serves 48

Ingredients

  • 24 oz Whole cashews
  • 2 cups Unsweetened vanilla almond milk
  • 1 cup Maple syrup
  • 1/2 tsp Kosher salt
  • 1/2 tsp Vanilla extract

Instructions

  1. In a large container or bowl, cover cashews completely in water. Let them soak overnight, or at least 8 hours.
  2. Drain water from cashews then place into a blender.
  3. Add milk, syrup, salt, and vanilla extract, blend until smooth and creamy, may take up to 4-5 minutes. Chill.
  4. Serve with fruit or as a sweet cream for dipping.

Nutrition

9gCarbs
6gFat
3gProtein

Nutrition Facts

48 servings

  • Amount Per Serving
    Calories100
  • % Daily Value*
  • Total Fat
    • 6g
    • 9%
  • Saturated Fat
    • 1g
    • 5%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 30mg
    • 1%
  • Total Carbohydrate
    • 9g
    • 3%
  • Dietary Fiber
    • 0g
  • Sugars
    • 5g
  • Protein
    • 3g
  • Vitamin C
  • Calcium
  • Iron
    • 6%
  • Vitamin A
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.