sweet cashew cream in a white bowl with a wooden spoon in it and cashews in a bowl on the left top corner

This maple vanilla cashew cream is creamy, smooth and naturally sweetened with pure maple syrup. Learn how to make this incredible versatile sauce in minutes with just 4 ingredients! (Vegan)

vegan pumpkin chocolate chip bread with cashew cream drizzled on top

I rarely ever meal prep anything for breakfast, but something I’ve been prepping weekly this summer is this sweet maple cashew cream.

Cashews are one of the most versatile nuts and a staple in my kitchen. They can be turned into all sorts of condiments and sauces like cashew butter cream frosting, vegan mayo, aioli, cream cheese and vegan cheese sauce.

While cashew cream is not my original concept (whoever came up with this idea, you’re a genius!!) the inspiration for this delicious cream came from the lack of non-dairy vanilla ice cream in my grocery stores. This summer, vegan vanilla ice cream was pretty hard to come by so I thought I’d make an alternative to dress my oats, crisps and cobblers. I took my cashew butter cream frosting and slightly adapted it so it was drizzle-able.

I literally drizzle this on everything now. Honestly, I sometimes even just scoop it out with a spoon, it’s so dang delicious!

ingredients for maple cashew cream on a plate showing cashews, lemon, vanilla beans and maple syrup

How to Make Maple Vanilla Cashew Cream

This sweet cashew cream is made with the simplest of ingredients:

  • Cashews: Raw or roasted works here. Just be sure to soak them for at least 2 hours or boil them for 5 minutes to let them soften.
  • Maple Syrup
  • Lemon Juice
  • Vanilla: I like to use whole vanilla bean when possible.
  • Miso Paste: optional, but highly recommended!

Simply blend all the ingredients together in a high speed blender, scraping down the sides as needed. Then adjust the taste by adding in more maple syrup or lemon juice and adjust the consistency by adding more water. Depending on what I’m making, I’ll usually use about 1/3-1/2 cup of water.

If you don’t have a high speed blender, you can still make it but it just might not come out as smooth. You can opt to strain it with a cheese cloth if you don’t like the little gritty bits of the cashews.

vanilla maple cashew cream in a white bowl with a wooden spoon inside and cashews on the top right corner

Ways to use sweet cashew cream

I’ve been using this sweet cashew cream on everything! Here are just some ideas:

  • over oatmeal
  • over baked oats
  • drizzled over toast with nut butter and fruit
  • poured over ice cream
  • drizzled over muffins
  • for pancakes and waffles
  • dip for fruits
  • ANNND dip your cookies in them (10/10 would recommend)

This sweet cashew cream will last in the fridge for about 1 week or in the freezer for up to 2 months.

baked steel cut oatmeal with apples and cashew cream drizzled on top

More dairy-free sauces to try:


vegan sweet maple cream n a white bowl on a green plate

If you recreate this Maple Vanilla Cashew Cream recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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vanilla maple cashew cream in a white bowl with a wooden spoon inside and cashews on the top right corner

Maple Vanilla Cashew Cream

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Easy 4 ingredient sweet vanilla maple cashew cream made with wholesome ingredients. Perfect with oatmeal, waffles, pancakes, fruits, cakes and more!


Units Scale


  1. Add all ingredients to a high speed blender with lesser amount of the ingredients and blend until smooth. Scrape down the sides as needed with a spatula. Taste and adjust by adding more maple syrup and miso paste. Add in water 1 tbsp at a time until desired consistency. 
  2. Use for all of you or transfer to an air tight jar and keep refrigerated for up to 1 week. 


  • Helpful Equipment: high speed blender, spatula, storing jars
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 5 minutes
  • Category: sauces
  • Method: blending
  • Cuisine: vegan, gluten free, north american


  • Serving Size: 1 tbsp
  • Calories: 41
  • Sugar: 1.5
  • Sodium: 11.7
  • Fat: 2.8
  • Saturated Fat: 2
  • Unsaturated Fat: 0.5
  • Trans Fat: 0
  • Carbohydrates: 3.3
  • Fiber: 0.2
  • Protein: 1.2
  • Cholesterol: 0

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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