Mouth watering cashew cream with an accent of vanilla. A vegan dessert recipe with only a few ingredients, no added sugar, and plenty of healthy fats.

I continue my quest for healthy, yet delicious, desserts, and this recipe works wonderfully. Having creamy vegan desserts, without high carbs, is also a pleasant change. Topped with berries, this dessert has been exceptionally well received. I find myself making it time and time again.

This recipe is surprisingly easy to prepare. Once the cashews have been soaked, toss everything in the blender and hit puree. I use the juicer adapter of my blender, as it has a smaller container and spins faster.

You’ll need a strong blender to get a creamy consistency from the cashews, as well as puree the dates. You can increase the water content to 150ml to help your blender if needed, perhaps even 175ml. This will result in a thinner, but just as tasty cream. If you wish to torture your blender, and get a much thicker cream, try reducing the water to 100ml, but beware of the cream getting too hot.

For the vanilla, I’ve been using powder lately, which I believe is a ground up vanilla bean. Vanilla extract should also be fine, though as it’s not as concentrated as the powder, you’ll need to use more, perhaps 1tsp? Let me know what works. If available, you could throw a vanilla bean in the blender, or perhaps only half of one.

And for chocolate lovers, I have the chocolate cashew date cream variety. If you can’t decide, then do both. They go wonderfully together in the same bowl.

Pictured: Vanilla cashew cream on a bed of cashews topped with a strawberry.