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Lemon Cashew Cream

September 29, 2020 by Lindsay 23 Comments

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!

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.

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!

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:

Print

Lemon Cashew Cream

Lemon Cashew Cream 5
Print Recipe

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!

  • Author: Lindsay L
  • Yield: 1 1x

Ingredients

Scale
  • 1 cup cashews
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 2 Tbsp maple syrup
  • 4 Tbsp water

Instructions

  1. Place cashews in a bowl or jar and cover with water. Let soak for at least 2 hours or overnight.
  2. Drain water.
  3. Add cashews and remaining ingredients to a blender and blend until smooth. Add more water if a thinner consistency is desired.

Did you make this recipe?

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Pretty simple, right?

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!

If you wanted to make this a bit thicker for a tart or something, just use a little less water.

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!

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!

[Tweet “This 4 ingredient Vegan Lemon Cashew Cream from @leangrnbeanblog is perfect over fresh fruit!”]

Enjoy!
–Lindsay–

 

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Filed Under: Dessert Tagged With: Cashew, Lemon, Maple Syrup

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Lisa @ RunWiki says

    August 19, 2015 at 12:36 AM

    I’ve made a Vegan Cesar Salad Dressing that is similar, but this is it’s delicious and sweet dessert cousin! Pinned!

    Reply
    • Lindsay says

      August 19, 2015 at 10:58 AM

      oooh that dressing sounds good too!

      Reply
  2. Debbie says

    August 19, 2015 at 12:56 AM

    You can make the most amazing things with nuts. This sounds delicious.

    Reply
    • CARLA says

      August 20, 2015 at 5:30 AM

      ok so YOU and DEBBIE have me and the child now almost kinda semi-vegan too.

      Reply
  3. Erin @ Her Heartland Soul says

    August 19, 2015 at 1:25 AM

    Yum! This sounds great!

    Reply
  4. Maryea {Happy Healthy Mama} says

    August 19, 2015 at 6:44 AM

    This looks incredible! I’m pretty sure I’d eat this up with a spoon. 😉

    Reply
    • Lindsay says

      August 19, 2015 at 10:58 AM

      been there 🙂

      Reply
  5. Kate @ Framed Cooks says

    August 19, 2015 at 8:06 AM

    Am I crazy, or would this also make a sweet little dressing for a chicken salad? I’m going to try it!

    Reply
    • Lindsay says

      August 19, 2015 at 10:58 AM

      uh not crazy- genius!

      Reply
  6. Chicago Jogger says

    August 19, 2015 at 8:20 AM

    Yum, this looks fantastic. Such a smart idea to pour it over berries! Pinned & “yummed.” 🙂

    Reply
    • Lindsay says

      August 19, 2015 at 10:57 AM

      thank you!

      Reply
  7. Jen @ Pretty Little Grub says

    August 19, 2015 at 9:04 AM

    I love lemon with berries, this looks yummy!

    Reply
  8. Rebecca @ Strength and Sunshine says

    August 19, 2015 at 9:16 AM

    Cashews are so sweet and creamy as is! I love the maple addition!

    Reply
    • Lindsay says

      August 19, 2015 at 10:57 AM

      me too!

      Reply
  9. Cady | Wild Heart of Life says

    August 19, 2015 at 10:26 AM

    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!

    Reply
    • Lindsay says

      August 19, 2015 at 10:56 AM

      oooh let me know how it turns out!

      Reply
  10. Rebecca says

    August 19, 2015 at 10:36 AM

    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!

    Reply
    • Lindsay says

      August 19, 2015 at 10:57 AM

      yum! savory lemon sounds great too!

      Reply
  11. Megan @ Skinny Fitalicious says

    August 19, 2015 at 2:12 PM

    Yum! This has all the ingredients that my Lemon Cashew Cookies have that I make. Good idea topping with fruit.

    Reply
  12. Ruth says

    August 20, 2015 at 11:06 AM

    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!

    Reply
    • Lindsay says

      August 20, 2015 at 11:16 AM

      very true!

      Reply
  13. Dani @ Dani California Cooks says

    August 20, 2015 at 4:38 PM

    Yum! This is almost like nut butter..but with an even creamier consistency. I’d smother it on oats!

    Reply

Trackbacks

  1. Saturday’s links 35 - :: Nutrizonia :: says:
    August 22, 2015 at 2:42 AM

    […] is an interesting vegan easy-to-make spread, yet […]

    [WORDPRESS HASHCASH] The comment’s server IP (173.201.196.97) doesn’t match the comment’s URL host IP (173.201.247.1) and so is spam.

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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