Quick sweet cream recipe

A sweet cream recipe

This sweet cream recipe is so good, you’d never know it’s not dairy.

My favorite way to enjoy sweet cream is with fresh fruit. I pour it over blueberries, bananas, peaches…just about anything!

You could also pour it over ice cream, any kind of cake, or cookies (whether they’re raw or not!).

Makes 2 cups/480ml of cream for 4 people.

Quick Sweet Cream recipe

You will need:

A good blender or hand blender


  • 1 cup/140g cashews, soaked for at least 2 hours in 1 cup/240ml water (soak overnight for best results – creamiest texture – and reserve the soak water, as you’ll blend that too: see tips)
  • 1 tablespoon maple syrup, honey, or xylitol
  • 1 tablespoon psyllium husks (optional, for thickening instead of adding more nuts, see tips)
  • ½ teaspoon vanilla extract or ¼ teaspoon vanilla powder

How you do it

Blend the cream ingredients, including the soak water from the cashews. That’s it!

Rocking Raw Chef tips

  • Any leftover sweet cream will keep for at least three days in the refrigerator.
  • Put a tablespoon of shredded beetroot in the blender for a pink cream! Or add a few leaves of spinach, or a tiny pinch of spirulina (read about that here) or chlorella (read about that here) for green cream. You won’t even taste the veggies!
  • If you’re using a hand blender, you may find that your cream isn’t as smooth as you’d like. There’s an easy fix for this: just soak the cashews overnight first!
  • The psyllium husks are optional – I include them in case you want to experiment with texture. Psyllium husks will thicken your cream while keeping it fairly light, as opposed to simply using a bit less water or more cashews. The idea is that you add them to a liquid cream, and after a few minutes you’ll see that the cream will thicken (it will thicken even more once it’s cold). I get my psyllium husks from my local Indian supermarket, but you can find them online here.
  • If you don’t have psyllium husks but you still want a thicker cream, you can either add less water, use more cashews, or stir in 2 tablespoons of chia seeds (after blending). If you do use chia, your cream will be more like tapioca. You may even prefer it this way!
  • If you use a bit of lemon juice instead of sweetener, you’ll have a delicious sour cream. Sour cream is great for curry sauces and dips.

And what’s more…

This sweet cream recipe is part of my Berries and Cream recipe featured in my 5-Minute Desserts, along with recipes for Fruitilicious Sorbet, Green ‘Rice’ Pudding, Peach Cobbler and more.

Enjoy your sweet cream!

And of course, let me know what you think in the comments!

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