Lemon cashew cream

lemon cashew cream – gluten free, dairy free, refined sugar free, vegan, vegetarian, soy free and clean.


We’ve come to day 4 of ways to use cashews and this lemon cashew cream recipe is so simple and delicious that I had to share it. However, I plan to use it in some tartlets which I will be posting later this week. I have planned to post recipes for 7 days straight. Yippeee!

This lemon cashew cream is so light and luscious. Dollop it over your favourite pancakes, add it to a bowl of crunchy granola or drizzle it over Summer fruits sprinkled with crushed toasted almonds –  it’s the perfect no guilt Summer dessert!


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To get that smooth creaminess, make sure your cashews have been soaked long enough to break down easily plus using a high speed blender or smoothie maker will ensure creaminess. I used my Ninja smoothie maker and it turned out great.

Soaking overnight is great but if you’re pressed for time, pour just boiled water over your cashews and wait about 20 minutes.

Once blended, transfer to a bowl and chill. It will thicken up somewhat or just use it straight away.



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Why this is so good for you


Cashews reduce the risk of coronary heart disease, help prevent gallstones, help prevent macular degeneration, reduce the risk of colon cancer, increase immunity and reduce the risk of stroke.
Lemon promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.
Rice malt syrup is easy to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight then fructose filled sweeteners.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.


Love, Tash x


Lemon cashew cream

Yield: Makes just over 1/2 cup


  • 1/2 cup cashews
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup (3 tablespoons) rice malt syrup (or sweetener of choice but start off with 1 - 2 tablespoons and add as you go along as rice malt syrup is less sweet than other sweeteners)
  • Pinch of pink Himalayan salt


  1. Blend all ingredients in a high speed blender, food processor or smoothie maker.
  2. Cover and chill. Cream will thicken once chilled.

One thought on “Lemon cashew cream”

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  1. Marcus Luedi|

    Hi NataSHA,
    Again, it looks so yummy and inviting. When can I hire you as my cook? I would live to a hundred because your recipes are soooo healthy and great.
    Congratulations. Love, dad xox

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