Date-Sweetened Vegan Vanilla Cashew Cream
It’s summer—bask in the juicy joy of it! Seasonal foods are always sensational, but summer flavors really know how to steal the show. Nothing can compete with the pure luscious sweetness of fresh, juicy berries or a softly fuzzy, peak ripe peach. But, when you’re looking for a little bit of added indulgence for that true feeling of dessert, this simple, wholesomely delectable, creamy spread is the perfect complement.
Some recipes seem too simple to write down—and yet, giving them acknowledgement of official “recipe” status ends up being worth it, if mostly for the reminder of how lovely and versatile they are. This vanilla date cashew cream is a prime example. Naturally sweet and velvety rich, it adds an extra layer of allure as a companion to your favorite summer fruits. We especially love it with strawberries, or layered with fresh, sliced strawberries in between halves of a buttery soft (without the butter) biscuit.
This year, I’ve upgraded our version of the classic strawberry dessert by swapping out my own biscuit recipe for the Vegan 8 Oil-Free biscuits recipe, and I’m pretty sure we’re never going back. Using lite coconut milk and dairy-free, plain yogurt as fats in place of oil or butter works beautifully and flavorfully. Plus, they’re incredibly quick and easy to make—I highly recommend!
A small piece of unsolicited advice: whenever you have the chance to pick your own berries—or better yet, grow your own—do. I have so much nostalgia for Pickin’ Patch mornings in June. The actual hours spent over the course of my too many decades dwouldn’t hit a sizeable quantity, but the memories of them linger vividly and spill over with a quiet kind of happiness we uniquely activate with hands in the dirt. My sisters and I would greedily fill cardboard punnets, making our way through the joyful red and green dotted rows, until our fingers, mouths, and clothes were dripping with messy and playful, ruby-red rivulets.
I’ve been thinking wistfully of mornings like that lately—strawberry patches, and broadly all the sweet times in nature when we can just turn off the noise and unwind tensions. Our goldfish died this week, and our son was heartbroken. Sure, it’s not the same bond shared with the dogs, and humans, but it’s no less real. That shimmery little fish (named “Goldie”—I know, creative) represented a poignant time of wide-eyed awakening for him. He won Goldie at the county fair the summer that he was turning four. We didn’t expect the carnival fish to last a week, but he bubbled and swam we hope happily with us for nearly nine years. Then, the fair was all dazzle, brightness, and fun. Now, on the cusp of becoming a teen, he holds onto the fun and wonder, protectively even, but increasingly more feelings strike with deeper, bitter ache and recognition. I was so grateful for a more laidback summer window and its opportunity for gentleness.
Better than Whipped Cream
While traditional heavy whipping cream leaves you feeling weighed down and offers very little nutritional value, this plant-based alternative is packed with clean fuel that actually loves you back. Free from refined white sugars and heavy dairy fats, this easy blend relies on three simple, nutrient-dense powerhouses:
Raw Cashews: Cashews provide unbelievably creamy richness and are loaded with heart-healthy monounsaturated fats, plant protein, and essential minerals like magnesium and zinc.
Medjool Dates: Remember the old slogan about raisins being “nature’s candy”? I remember scoffing when, but Medjool dates are truly nature's caramel, and I pretty much never miss an opportunity to employ them as my whole-food sweetener! These naturally sweet gems bind the cream together while delivering a healthy dose of dietary fiber, potassium, and antioxidants.
Unsweetened Vanilla Almond Milk: I love vanilla almond and how it provides a smooth, low-calorie liquid base with an extra touch of aromatic vanilla flavor without any added sugars—but, any plant milk of choice will work great.
Wishing you a stunning, vibrant summer!
Vanilla Date Cashew Cream
Almost too simple to write up as a recipe, this delectable date-sweetened cashew cream is a perfect complement to fresh fruit, strawberry shortcake, pancakes, and more!
Ingredients
- 1 Cup raw cashews, soaked 2 hours
- 4-6 Medjool dates, pitted (soak 10 -15 minutes as needed depending on plumpness
- 1/2 Cup unsweetened plant milk (I use vanilla almond--you can also just use water!)
- Pinch sea salt
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon Ceylon Cinnamon, or to taste (optional)
Instructions
- Combine all ingredients in a high speed blender and blend until smooth, adding water a tablespoon at a time as needed to thin if desired. Use immediately or refrigerate until ready to serve (it will thicken slightly).
- Store in an airtight container 5 days, or freeze for up to 3 months!
Nutrition Facts
Calories
178Fat
9 gSat. Fat
2 gCarbs
22 gFiber
2 gNet carbs
20 gSugar
15 gProtein
4 gSodium
9 mgCholesterol
0 mg