Dollop on your favourite desert.

 Makes about 325 ml. Vegan friendly.


1/2 cup cashews soaked for at least 3 hours
30 ml 100% pure maple syrup
1 tbsp coconut oil
80ml water
vanilla seeds from 1 inch piece of vanilla pod
pinch of salt


You will need a food processor.


This recipe was adapted from Food 52- Vegan by Gena Hamshaw (available in our wellness boutique).

Use this vegan friendly cashew cream as a topping on your favourite desert, smoothie bowl or porridge. Store in a jar in the fridge; it will keep for up to 5 days.



Drain water from cashews and place in the food processor. Cut 1 inch off of a vanilla pod with scissors or a sharp knife. Cut the piece in half (long side) and scape out the seeds with the tip of the knife and add to cashews. Add syrup, salt, coconut oil and 40ml water. Process until smooth and adjust consistency by adding the rest of the water.