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Sweet Cashew Cream

Sweet Cashew Cream (Vegan and Sugar Free)

Yield: 1 1/2 cups

Prep Time
10 minutes
(30 minutes non-active)
    Cook Time
2 minutes
Print Recipe      
1 Fork Recipe Sweet Cashew Cream on Oatmeal

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Vegan and Sugar Free!  This thick and creamy sauce is slightly sweet and pairs well with fresh fruit and adds a creamy touch when used as a topping for oatmeal.

Instructional images follow the recipe.


  • 1/2 cup Raw cashews
  • 2 large Medjool dates (if using deglet or other smaller dates, use 3)
  • 1 1/2 cups Boiling water

Special Equipment:


Preparation Method:

Remove the pits from the dates and add the dates and cashews to a bowl large enough to hold the cashews and water. Pour the boiling water over the cashews and dates and let soak for 30 minutes.

Add the cashews, dates, and soaking liquid to a blender jar. Blend on high until very smooth, stopping to scrape down sides as needed. The blending time will vary based on the power of your blender.

Pour the liquid into a small pot and place over medium heat. Bring the mixture to a simmer, and simmer for 1 to 2 minutes until the sauce is thick and coats the back of a spoon. Let cool and place into a sealed container. The sauce will keep in the refrigerator for up to 1 week.

Instructional Images:

Cashews and dates soaking in hot water.

{image: Cashews soaking}

After blending, bring the mixture to a simmer over medium heat until thickened.

{image: Thickening the sauce over medium heat.}

The mixture should coat the back of a spoon. The culinary term for this is "nappé".

{image: Nappe - coating the back of a spoon.}

Place in a sealed container and refrigerate for up to 1 week.

{image: Refrigerate in a sealed container}


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