Macadamia Cashew Cream Two Ways!



I like to make healthy food preparation as simple and easy as possible. This recipe will teach you how to make a 'sweet nut cream' and a savoury 'cheese nut cream' at the same time!!


Soaking the nuts makes the mixture more creamy and smooth.

You can also make this recipe with only cashew nuts if you do not have macadamia nuts on hand.


I use the cheese for toast- as a dip with veggie sticks or to put over roasted vegetables. If you want the cheese or the whip, a thinner consistency slowly add more water until it's reached your desired consistency.

I am obsessed with the sweet whipped cream. My favourite ways to serve it is with dark chocolate and berries for dessert, as a sweet cream paired with nut butter on toast or as a side for breakfast pancakes.


The cheese or cream will last in the fridge for about 5 days. You can also freeze it for later use. If I have any leftovers I haven’t used after a few days I freeze the cream in an ice cube tray to add to smoothies!





Macadamia Cashew Cream Two Ways!


Step #1

Soak your nuts for 4hrs or overnight in the fridge. Rinse well before using.



Step #2 add these Ingredients:

  • 1 cup of soaked macadamia nuts

  • 1 1/2 cups of soaked cashews

  • 3/4 cup of water

  • Pinch of sea salt

  • 2 tsp of lemon juice

  • 2 tsp of coconut oil

  • 1 tsp of honey


Step #3

Separate the mix into halves

For the cheese add:

  • 1 tbsp of nutritional yeast

  • Pinch of sea salt

  • Booster: 1 tsp of turmeric powder, 1/4 cup of fresh chopped herbs, garlic powder.

For the whipped cream add:

  • 1 tsp of natural vanilla

  • 1 tablespoon of honey, maple or liquid stevia to taste.



I hope you enjoy this recipe. Feel free to comment below on what you would like to see more of on the blog.


Love ,

Isabelle xx