---
title: Cinnamon-Vanilla Cashew Cream
servings: 16
course: main
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/guide-to-making-the-best-cashew-cream
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/cashew-cream-thumbnail-cinnamon-1-of-1/k4B5d89LFzfP5h6iN122B/500
prep time: 5 minutes
cook time: 15 minutes
diet: Vegan
nutrition:
  calories: 60 kcal
  fat: 4 g
  carbohydrates: 6 g
  sugar: 3 g
  protein: 2 g
  fiber: 1 g
  sodium: 7 mg
tags: [main, cinnamon-vanilla, cashew, cream, vegan, meal-prep]
---

Gather: @raw cashews{1%cup}(soaked in cool water overnight or boiled with water in a saucepan for 15 minutes), @creamy plain-flavored plant-based milk{0.5%cup}, @A pinch of sea salt{}(more to taste; see Note 1), @lemon juice{1%tbsp}, @pure maple syrup{2.5-3%tbsp}, @ground cinnamon{1%tsp}, @vanilla bean or pure vanilla extract{1-1.5%tsp}(4-inch 10 cm).

Drain the cashews and rinse with fresh water.

Add the cashews to a high-powered blender or food processor along with the milk, salt, lemon, maple syrup, cinnamon, and vanilla (if using vanilla extract, start with just 1 tsp). Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.

Taste and adjust for seasonings, adding more maple syrup for sweetness, more lemon juice for acidity, or more cinnamon and/or vanilla as desired.

> This calls for sea salt. If using Diamond Crystal kosher salt, use almost double the amount.
> Check out these other cashew cream variations: Classic Cashew Cream, Ginger-Sriracha Cashew Cream, Rosemary-Miso Cashew Cream, and Cilantro-Lime Cashew Cream.
> Storage: Store cashew cream in a sealed glass jar in the fridge for one week (occasionally, it lasts a little longer!).
> Storage: Yes, you can freeze cashew cream! Pour it into a freezer-safe container and store for 4 to 6 months. Defrost in the fridge until thawed (smaller containers defrost quicker). The texture gets a little chunky but the taste is still great. Stir well before using, or to get it totally smooth again, give it a quick blend.