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Raspberry Orange Cashew Creme

Fruity, tangy, creamy, dairy-free deliciousness! A perfect dessert, decadent treat that is healthy enough for breakfast and quick and simple to make. 


A great go-to when you need dessert in a dash, it will impress even the most discerning of dairy lovers.  This cashew creme makes a fabulous yoghurt substitute.

  • Servesmakes approx 2 ½ cups
  • Cooks in 0
  • Prep time soaking + 10mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Vitamin C

    Vitamin C rich foods help support a healthy immune system.  Vitamin C is necessary for cellular tissue growth, development and repair.   

  • Low GI Blood Sugar

    Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.

  • Dairy free

    Dairy-free Recipes have no animal milk or milk products no cheese, no yoghurt. Dairy is a common food allergen, dairy can cause inflammation.

  • Vegan

    Vegan Plant-based recipes have no animal products; no meat, no eggs, no dairy, no honey. Plant-based recipes ingredients are made from plants.


adds to shopping list

  • 2 cups raspberries - frozen or fresh
  • 1 cup raw cashew pieces - soaked
  • 1 orange - peel + deseed + chop
  • ¼ -½ cup water or orange juice*
  • 1 tbsp honey / maple - optional**
  • Berries + coconut chips to garnish


Raspberry Orange Cashew Creme


SOAK cashews in 2 cups water ideally 2+hrs, 15mins in hot water will work.  In a pinch you can make without soaking the texture may vary,


RINSE and drain soaked cashews.


BLENDER add all ingredients starting with ¼ cup water * and blend until you get a very smooth light creamy texture, then add more water if it is thicker than you would like.


TASTE if you need sweetness, add 1 tbsp raw honey or your choice sweetener.   Blend, taste, adjust.


SERVE in glasses topped with fresh berries, coconut chips or a crunchy cereal like puffed quinoa or puffed rice.  Delicious with Botanical Kitchen’s Girl Power Granola or Millet Munch


STORE in a glass container with a lid in the fridge for up to 4 days.


Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*ADD MORE Tangy flavours – you can use lemon or lime, grapefruit juice etc. instead of water, start with ¼ cup and taste.


** SWEETENER VEGAN use maple not honey.  Only add sweetener if you really need that extra sweet taste.


DIFFERENT BERRIES Substitute raspberries for fruits like; strawberries, blueberries, cherries, mango, apricots, nectarines, peaches. The texture and consistency will vary, and you may need to adjust the amount of water accordingly adding a few tablespoons at a time.


POPPED QUINOA is what I have used in the picture to top this decadent dessert.  You can make your own puffed quinoa using a very similar method for making popcorn, or you can buy it online.


USE LIKE YOGHURT; this is a wonderful yoghurt substitute, use as you would yoghurt, I have used cashew milk kefir instead of water to blend it.  You can stir in a probiotic powder if you like. It keeps for least 4 days tho honestly its never been in my fridge longer than that; I eat it, it is delectable!  A feel-good food that is so much better for you and the environment than store-bought plant-based yoghurt in plastic tubs.


FAIR-TRADE is important when buying cashews, along with many other imported goods.

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