Non-dairy Cashew Creme

Non-Dairy Cashew Creme

This non-dairy cashew creme is perfect for satisfying a sweet tooth in a blood sugar friendly way.

Creamy, smooth, and rich, it tastes decadent and rich. In reality, the cashew creme comes together quickly with only a handful of ingredients.

Aside from being absolutely delicious, my non-dairy cashew creme packs a nutritional punch. Cashews are high in minerals like zinc and copper. The lauric acid content in coconut makes it a powerful anti-fungal and antibacterial food. Coconuts are also high in manganese, which is beneficial for bone and metabolic health. Altogether, the healthy fats in this non-dairy cashew creme allow better absorption of any fat-soluble vitamins (such as vitamins A, D, E and K) consumed alongside it.

I would use this cashew creme at the end of the night – one scoop on top of a bowl of berries – for a blood sugar balancing dessert. I also like adding a scoop alongside berries in my son’s lunchbox. The healthy fats give long-lasting energy while blunting any blood sugar spikes.

  • Prep Time

    10 minutes

  • Total Time

    20 minutes

  • Servings


  • Freezer Friendly



  • 1 cup of cashews (soaked for 24 hours)
  • 1/4 cup coconut oil
  • 1/4 cup cold filtered water
  • 1 tbsp coconut nectar
  • 5-7 drops liquid vanilla stevia
  • 1 tsp of cinnamon
  • 1 tsp vanilla extract


  1. Soak 1 cup of whole cashews in the fridge 24 hours. Put the cashews in a bowl and add cold water to cover, then refrigerate overnight.
  2. Drain the cashews and rinse under cold water. Place them in a blender with 1/4 cup cold, coconut oil, coconut nectar, cinnamon, vanilla extract, and vanilla stevia.
  3. Blend on high for several minutes or until smooth.