Strawberry Cashew Cream


Going Wild in the Kitchen

Published by Square One Publishers

This image courtesy of Joseph DeLeo

Spoon some of this irresistible topping onto pies or short cakes, or use it as cake frosting.

About1 cup



Total Timeunder 15 minutes

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, vegan, vegetarian

Equipmentblender, food processor

Five Ingredients or LessYes

Taste and Texturecreamy, fruity, nutty, rich, sweet

Type of Dishdessert


  • 1 cup raw, unsalted cashews
  • ¼ cup vanilla soymilk
  • 3 tablespoons maple syrup
  • 1 tablespoon vanilla
  • 1 cup fresh strawberries, stems removed


  1. Place the cashews in a food processor and grind to a meal.

  2. While the processor is running, gradually add the soymilk through the opening at the top. Then add the maple syrup and vanilla. When the mixture is well blended, add the strawberries, and continue to blend until the mixture has the consistency of whipped cream.

  3. Taste and more maple syrup, if desired.

  4. Use immediately.

  5. For A Change:

  6. • Use cherries or blackberries instead of strawberries.

  7. • Substitute almonds for the cashews, and increase the soymilk to ½ cup

  8. • Replace the fresh strawberries with frozen. The consistency will be more like a sauce, but still very tasty.


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