How long does cashew cream cups [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can cashew cream cups [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make cashew cream cups [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cashew cream cups [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cashew cream cups [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Cashew Cream Cups
[Vegan]

Name: Cashew Cream Cups [Vegan]
Yield: servings
Cuisine: NO info

AC By: Aine Carlin

Author Bio

Aine Carlin is a blogger, actress, wife and proud vegan. Originally from Derry, Northern Ireland,... Read More

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Going Vegan? Here is Why You Should Count on Cashews

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Cashew Cream Cups

Raw desserts have become an integral part of my diet. While I wouldn’t go as far to say they are completely guilt free, they do carry a somewhat lesser burden than their sugar filled and usually horribly processed counterparts. It wasn’t until I became vegan and started exploring whole foods in... Read More

Ingredients You Need for Cashew Cream Cups [Vegan]

For the Cashew Cream

1 cup raw cashews
¼ cup agave nectar
1 tsp vanilla extract
¼ cup filtered water

For the Walnut Crust

1 cup walnut pieces
2 medjool dates
¼ tsp pink Himalayan salt
1 heaped tsp coconut oil

For the Toppings

handful of fresh blueberries
1 sliced kiwi

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How to Prepare Cashew Cream Cups [Vegan]

Place the cashews in a bowl and cover with filtered water. Cover the bowl and allow to soak overnight.
Place the walnuts and salt in a hand blender or food processor and blitz. Add the dates (remember to remove the stone!) and coconut oil and blitz until afine rubble is formed, scraping down the sides with spatula as you go. It should come together in a clump and then turn it out into a clean bowl. If you have tarts tins, use them, if not, take a quarter of the mixture and using your hands shape into a muffin mould/tin until a cup shape has been formed. Do the same for three more portions and place in freezer for several hours.
Drain the cashews and place in a blender with a quarter cup of filtered water, the agave and vanilla extract and blend until completely smooth. Again, scrape down the sides using a spatula ensuring there are no bits in the mixture. Keep blending until it is super smooth, adding a little more water if necessary – not too much, remember you can always add more but you can never take away!
Transfer the cream to a Tupperware dish and refrigerate for several hours.
Remove the walnut cups from the freezer and allow to slightly thaw for a few minutes before running a knife around the edge (I found a butter knife works best) and carefully easing out each cup – the coconut oil will ensure they won’t stick to the muffin moulds.
Spoon several tablespoons of cashew cream into each cup and top with sliced kiwi and a few fresh blueberries – or any fruit of your choosing.

Notes

These cups would make a particularly impressive and wonderful dinner party dessert. I guarantee your guests will be amazed to discover it’s vegan let alone raw!