Vegan Cashew Cream with Berries and Hemp Seed Granola
A luxurious dairy-free yogurt alternative made from blended cashews and coconut milk, topped with a vibrant mix of fresh berries and homemade crispy hemp seed granola. The cashew cream is rich and tangy with a touch of vanilla, while the granola provides satisfying crunch with toasted oats, hemp seeds, and a hint of maple sweetness.
- Prep
- 20 min
- Cook
- 25 min
- Wait
- 15 min
- Total
- 1 hr
- Makes
- 4 servings (about 1 cup cream + ½ cup granola per serving)
Steps
Before you start
- Soak raw cashews in hot water for at least 15 minutes (or use boiling water and let sit 10 minutes) to soften them for blending
- Preheat oven to 325°F (163°C) for the granola
- Line a large baking sheet with parchment paper
- Gather all spices and liquid ingredients before you begin blending
Toast the granola base
- Combine oats, hemp seeds, cinnamon, and salt in a small bowl.
- In a separate small saucepan, warm the melted coconut oil and maple syrup together over medium heat for about 1 minute, until combined and fragrant.
- Pour the wet mixture over the dry ingredients and stir well with a wooden spoon until all oats and hemp seeds are evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet.
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Tip: Stir the coconut oil and maple together gently to combine—if your oil is very cold, it may take an extra 30 seconds to fully incorporate.
Bake the granolaOven 325°F / 165°C
- Place the baking sheet in a preheated 325°F (163°C) oven.
- Bake for 22–25 minutes, stirring every 8 minutes with a wooden spoon, until the oats are golden brown and the mixture feels dry to the touch (no sticking).
- The granola will crisp up further as it cools.
- Remove from oven and spread on a clean sheet of parchment to cool completely, about 12–15 minutes.
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Ready when: Oats are light golden brown and the mixture feels completely dry and crispy
Tip: Stir every 8 minutes to prevent burning on the edges. If your oven runs hot, check at 20 minutes. The granola will not feel fully crispy until it has cooled.
Drain and prepare cashews
- If you have not yet soaked your cashews, place them in a heatproof bowl and cover with boiling water.
- Let sit for 10 minutes, then drain through a fine-mesh strainer.
- If already soaked, simply drain well.
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Ready when: Cashews are soft and bend easily when pressed
Tip: Do not skip soaking—raw cashews are difficult to blend into a smooth cream without it.
Blend cashew base
- Add the drained cashews, coconut milk, water, lemon juice, vanilla extract, salt, and maple syrup to a high-powered blender.
- Blend on high speed for 60–90 seconds, stopping and scraping down the sides of the blender as needed, until the mixture is completely smooth and creamy with no grit or visible cashew particles.
- The consistency should resemble thick Greek yogurt.
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Ready when: Mixture is completely smooth and creamy, with no visible cashew particles or grittiness
Tip: If your blender struggles, add the water in two stages: blend the cashews, milk, lemon, vanilla, and salt first, then add water as needed. Over-blending past smoothness will not improve the texture.
Taste and adjust
- Spoon a small amount of the cashew cream into a bowl and taste it.
- Add more lemon juice (a few more drops) if you prefer a tangier, more yogurt-like flavor, or a touch more maple syrup if you want it sweeter.
- Blend briefly to incorporate any adjustments.
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Ready when: Flavor is balanced to your preference
Tip: Start conservatively with additions; you can always add more, but you cannot subtract.
Chill the cream (if time allows)
- For best texture and flavor development, chill the cashew cream for at least 30 minutes in the refrigerator before serving.
- However, it can be served at room temperature immediately if preferred.
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Ready when: Cream is cold to the touch
Tip: Chilling is optional but recommended for the best taste and mouthfeel, especially if serving within a couple of hours.
Assemble and serve
- Divide the chilled (or room-temperature) cashew cream among four serving bowls, spooning about ¾ cup into each.
- Top each bowl with roughly ½ cup of the cooled hemp seed granola and about ¾ cup of the fresh mixed berries.
- Serve immediately and enjoy the contrast of creamy, tangy cashew base with crunchy granola and juicy berries.
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Tip: If you add the granola too far ahead of serving, it will soften from the moisture in the berries and cashew cream. Add it just before eating for maximum crunch.
Good to know
Tips
- Do not use sweetened cashew butter or granola—the recipe relies on raw cashews and unsweetened ingredients to keep the overall sweetness balanced and prevent the cream from becoming cloying.
- Full-fat coconut milk is essential for the richness and creamy texture of this cashew cream. If using light coconut milk, increase the amount by ¼ cup (60 ml) to compensate for the lost fat.
- For a thicker, more yogurt-like consistency, reduce the water to ¼ cup (60 ml). For a thinner, pourable cream, increase the water to ¾ cup (180 ml). Start at ½ cup and adjust to your preference.
- Hemp seeds are a nutritional powerhouse, containing all nine essential amino acids. If you cannot find them, pumpkin or sunflower seeds are excellent substitutes, though they will change the nutritional profile slightly.
Make ahead
The hemp seed granola can be made up to 5 days ahead and stored in an airtight container at room temperature. The cashew cream can be made up to 3 days ahead and stored covered in the refrigerator. Assemble bowls just before serving to keep the granola crisp.
Storage & reheating
Cashew cream: Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as the cream may separate slightly. Granola: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month. Berries: Cover and refrigerate for up to 3 days. To reheat granola after storage, warm in a 300°F (149°C) oven for 3–5 minutes if you prefer it warm.
Substitutions
- raw unsalted cashews, soaked → Raw unsalted almonds or sunflower seeds. Almonds or sunflower seeds will produce a slightly less rich cream with a subtly different flavor. Use the same weight (180 g / 1.5 cups) and soak for 15 minutes before blending. The result will be thinner; add less water if needed.
- extra virgin coconut oil, melted → Melted vegan butter or neutral high-heat oil (avocado, grapeseed). Use the same amount. Coconut oil contributes a subtle coconut flavor to the granola, so vegan butter will be more neutral and high-heat oils will be flavorless.
- raw hemp seeds → Pumpkin seeds, sunflower seeds, or flax seeds. Use the same weight (70 g / ½ cup). These seeds will add slightly different nutritional profiles and flavors. Flax seeds are smaller and may shift the granola texture slightly.
- fresh mixed berries (blueberries, raspberries, strawberries) → Sliced fresh peaches, nectarines, or fresh figs; or frozen berries, thawed. Use the same weight (300 g / 2 cups). Frozen berries will be softer and release more liquid. Stone fruits offer a different flavor and color palette.
