• Coconut Cashew Chia Cream

by Buffy Ellen 0 Comments

Coconut Cashew Chia Cream #healthy #vegan #cream #recipe #dairyfree #sugarfree #glutenfree #plantbased #begoodorganics

This is the most delicious alternative to yoghurt or cream. Once I decided to try wean myself off dairy somewhat after learning the plight of the dairy cow, there was a rather large gaping hole in my food repertoire. No milk? No yoghurt? No cheese, cream cheese, cottage cheese, butter, cream? As a mostly vegetarian, I'd come to rely pretty heavily on dairy products. That was no doubt amplified by a childhood (and country) where stretched truths are fed to us by the nicely financed dairy industry and its good friend the government. For example that dairy is critical for protein and calcium, when studies have in fact shown dairy consumption can inhibit calcium absorption. Possibly one of the reasons why the heavily dairy-swilling western world has the highest rate of osteoporosis across the globe. While Eastern cultures who favour more soy-based products over dairy, such as the Japanese, have some of the lowest rates.

So I was really excited when recently I whipped up this recipe. It is an absolutely superb substitute for greek yoghurt, regular yoghurt, thick cream, pouring cream, mascarpone, creme anglais, even milk - you name it, this recipe can be turned into it. It even makes a delicious vanilla bean ice cream if you pop it in the freezer, slice, then pulse in a food processor until smooth. White chia seeds are the magic ingredient here. They absorb up to 17 times their weight in water, which is what makes this cream so delightfully thick. It's also full of healthy fats, omega 3 6 & 9, and protein.

After the cream has set you can split it into two containers, adding more water to one to get your runny yoghurt/creme anglais version, and leaving the other as is for your thick greek yoghurt/mascarpone needs. You can even add a few teaspoons to your favourite tea if you don't have a batch of plant-based milk handy (it mixes in perfectly). Or add a bit more water still and pour over your morning cereal. It really is too versatile.

Try it out, play around; I think you'll love it.

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free


Coconut Cashew Chia Cream

Makes 1 large jar ~600ml (enough to last you the week - or just a few days in our house)

Make with

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Always use certified organic ingredients where possible

1c raw cashews* (soaked 2 hrs or overnight)
400ml coconut cream**
2 Tbsp chia seeds (white if available)
2 tsp vanilla extract OR 1 tsp vanilla powder / 2 inches vanilla bean
1 Tbsp coconut nectar/yacon syrup/agave nectar/brown rice malt syrup OR 2 dates
pinch sea salt
1/2c water

*To make a nut free version, simply replace the cashews with watermelon seeds (my preference!), or sunflower seeds.
**If your coconut milk or cream is quite runny, then omit the extra water. Coconut milks and creams vary greatly in thickness and cream content, but you can always add more water in the morning if your mixture ends up too thick. I use Trade Aid's Organic Fair Trade Coconut Milk (you can order it here) and it works perfectly.

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

How to
  1. Drain your cashews and rinse.
  2. Place all ingredients in a high speed blender and blend for 1-2 minutes until completely creamy, scraping down the sides mid way to ensure all the chia seeds are ground up.
  3. Add more sweetener if you need, but I find 1 tablespoon is perfect. I've also made it without any sweetener and it's still fabulous, especially over already sweet fruit.
  4. Pour into a glass jar and place in the fridge overnight - by the morning it will be nice and thick.
  5. If you want a thinner consistency, stir through another 1/4-1/2c of water in the morning.

Will keep for around 4 days in the fridge - if it lasts that long. Enjoy dolloped on fresh fruit salad, stewed fruit, fruit crumble, muesli, porridge/oats, buckinis, raw granola, or served alongside your favourite orange, carrot or chocolate cake for added moisture. My favourite combo at the moment is a few generous dollops of cream perched atop a bowl of fresh seasonal fruit salad, sprinkled with Loving Earth buckinis (raw dehydrated gluten free buckwheat cereal). Just delicious.

Would love to hear what you think. Head on over to our Facebook page to join the conversation.

x Buffy-Ellen

PS If you enjoyed this recipe we'd love you to share the goodness on Facebook (hit the Like & Post to Facebook buttons below), Twitter, or forward the link to a health loving friend.

Buffy Ellen
Buffy Ellen


Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.

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