This recipe for Lemon Cashew Cream is so simple and flavorful you’d never guess it’s vegan. Pair it with fresh berries or use it to make a no-bake tart for dessert!
Hi Friends-
We’re changing gears from CrossFit back to food today! I have a delicious recipe to share with you guys that I whipped up a few weeks ago! I’ve been wanting to make another cashew cream for a while now. Pretty much ever since last summer when I made these Blueberry Cashew Bars! Since those are a frozen treat, I decided to go a different route this time and just focus on the cream itself. I figured if I could make it taste good, it would be a pretty versatile ingredient that could be used in a variety of desserts.
I actually ended up liking it best just drizzled over some fresh summer fruit, but I also made some bite-sized tarts while my parents were in town. I made a date/almond crust, pressed it into mini muffin tins, filled with the lemon cream and topped each one with a strawberry!
Let your imagination run wild here- there are tons of ways you could use this! It’s pretty much perfect for a summer dessert!
Here’s the recipe:
PrintLemon Cashew Cream
This recipe for Lemon Cashew Cream is so simple and flavorful you’d never guess it’s vegan. Pair it with fresh berries or use it to make a no-bake tart for dessert!
- Yield: 1
Ingredients
- 1 cup cashews
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 2 Tbsp maple syrup
- 4 Tbsp water
Instructions
- Place cashews in a bowl or jar and cover with water. Let soak for at least 2 hours or overnight.
- Drain water.
- Add cashews and remaining ingredients to a blender and blend until smooth. Add more water if a thinner consistency is desired.
Pretty simple, right?
If you wanted to make this a bit thicker for a tart or something, just use a little less water.
I spooned this into a ziploc and piped it over the berries but you could add more water or lemon juice to thin it out a bit and just drizzle it straight from the jar.
Store it in the fridge for a week or so while you enjoy it!
Enjoy!
–Lindsay–
I’ve made a Vegan Cesar Salad Dressing that is similar, but this is it’s delicious and sweet dessert cousin! Pinned!
oooh that dressing sounds good too!
You can make the most amazing things with nuts. This sounds delicious.
ok so YOU and DEBBIE have me and the child now almost kinda semi-vegan too.
Yum! This sounds great!
This looks incredible! I’m pretty sure I’d eat this up with a spoon. 😉
been there 🙂
Am I crazy, or would this also make a sweet little dressing for a chicken salad? I’m going to try it!
uh not crazy- genius!
Yum, this looks fantastic. Such a smart idea to pour it over berries! Pinned & “yummed.” 🙂
thank you!
I love lemon with berries, this looks yummy!
Cashews are so sweet and creamy as is! I love the maple addition!
me too!
Hi Lindsay! This recipe looks so good- I think I will use your suggestion to add less water and make a raw lemon blueberry tart!
oooh let me know how it turns out!
I usually make a savory lemon cashew cream, to replace things like sour cream, etc., but the addition of maple syrup sounds like a lovely add-in to make a sweet version!
yum! savory lemon sounds great too!
Yum! This has all the ingredients that my Lemon Cashew Cookies have that I make. Good idea topping with fruit.
Yummy and creative! Another fun twist would be to use a different berry, especially if you wanted the cream to be colorful. More color = the better!
very true!
Yum! This is almost like nut butter..but with an even creamier consistency. I’d smother it on oats!