Go Back
+ servings

Cinnamon-Vanilla Cashew Cream

Cook Time5 mins
Soaking Time15 mins
Total Time20 mins
Servings: 16
Calories: 60kcal
Author: Nisha Vora


  • 1 cup (135g) raw cashews, soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
  • ½ cup (120 mL) creamy plant-based milk (oat milk, carton coconut milk, cashew milk, soy milk, etc.)
  • A pinch of sea salt + more to taste
  • 1 tablespoon lemon juice
  • 2 1/2 - 3 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1 4-inch vanilla bean (or 1 to 1 1/2 teaspoons pure vanilla extract)


  • Drain the cashews and rinse with fresh water.
  • Add the cashews to a high-powered blender or food processor along the milk, salt, lemon, maple syrup, cinnamon and vanilla (if using vanilla extract, start with just 1 teaspoon). Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
  • Taste and adjust for seasonings, adding more maple syrup for sweetness, more lemon juice for acidity, or more cinnamon and/or vanilla as desired.