Vanilla Cashew Cream Filling



Yield 2 cups



  1. Drain and rinse the cashews you soaked overnight.
  2. Pour them into a high-speed blender or food processor and pulse for about a minute, to get it going.
  3. Add in your vanilla, non-dairy milk and blend till completely smooth.
  4. Now you can stop here if you'd like, with a thick cashew cream. Adding a sweetener of choice to taste. I decided to whip the cashew cream with powdered sugar for a lighter and brighter consistency.
  5. Transfer the cream to a mixing bowl, adding a tablespoon of powdered sugar at a time till your desired sweetness and consistency is reached.

Recipe by The Plant Philosophy at