Indulge in a dessert that’s as dreamy as it is wholesome with this Silky Vegan Cashew Cream topped with sparkling pomegranate seeds. Perfectly creamy, light, and naturally sweetened with agave, this treat is a joy for anyone looking for a dairy-free delight. The hint of rose water and vanilla elevates the smooth cashew and coconut base, making every spoonful feel luxurious yet refreshing.
Serve chilled alongside your favorite fresh or dried fruits, or simply enjoy by the spoonful for an elegant plant-based finish to any meal. Its velvety texture and subtle floral aroma pair beautifully with berries, figs, or even just on its own. Easy to prepare ahead and perfect for sharing, this recipe invites you to savor good-for-you indulgence in every bite.
Silky Vegan Cashew Cream with Pomegranate Jewels
Print RecipeIngredients
- 1 cup cashews
- Cold water (enough to soak cashews)
- 1 cup coconut milk
- 4 tablespoons agave syrup (adjust to taste)
- 1 tablespoon vanilla extract
- 1/2 teaspoon rose water
- 2 tablespoons pomegranate seeds (or more as desired)
Instructions
Place cashews in a bowl and submerge in cold water; let soak for at least 2-3 hours, or overnight for the best creaminess. Once softened, drain and rinse the cashews thoroughly.
In a high-speed blender, add soaked cashews, coconut milk, agave syrup, vanilla extract, and rose water. Blend until completely smooth and silky. Transfer the creamy mixture to a serving bowl and crown it with vibrant pomegranate seeds before serving chilled.
Notes
Tips:
For extra richness, try using full-fat coconut milk., The cashew cream can be prepared a day in advance and stored in the refrigerator., Get creative with toppings—add berries, toasted coconut, or chopped nuts for texture and flavor., If you prefer a thinner cream, adjust the consistency with a splash more coconut milk.