Creamy Coconut-Cashew Topping

It’s that time of year when it chills up outside, and warms up inside … the oven that is. Pies, gingerbread, and other holiday treats call out for a creamy topping.

Here’s one of my favorites. It’s an easy, delicious, vegetarian dessert topping. Cashews and coconut are naturally sweet, so all you need to add is a touch of honey and vanilla. Happy eating!

Creamy Coconut-Cashew Topping

Creamy Coconut-Cashew Topping


  • 1 cup raw cashews
  • 1/2 cup water
  • 1/2 cup coconut cream (not sweetened cream of coconut)
  • 1 tablespoon honey
  • 1 teaspoon vanilla


  1. Soak cashews in water overnight. (This step is optional if you're in a rush. However soaking the cashews makes them easier to blend and brings out their natural sweetness.)
  2. Drain cashews and place in a food processor or blender with 1/2 cup water and blend until smooth.
  3. Add coconut cream, honey, and vanilla, and blend until combined well. If you like your topping sweeter, add more honey to taste.
  4. Refrigerate to thicken before serving.

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