Blueberry Cashew Cream

My children love this Blueberry Cashew Cream, which is such a healthy and fulfilling dessert! You can eat it on its own or add on any desserts, use for garnishing or place on top of your porridge or a thick smoothie. You’ll find some smoothie recipes on my website as well.

For garnishing, I used some blueberry powder, frozen blueberries (or freeze-dried) crushed nuts and grated raw chocolate sprinkled on the top. Pretty fulfilling with all the healthy fats and protein in it!

Nordic freeze-dried wild berries and berry powders are available in Healing Foodie’s BERRY SHOP online!

Some health benefits of Cashew nuts

Protein: Cashews are high in protein but more importantly, high in heart-healthy monounsaturated and polyunsaturated fatty acids, including oleic and palmitoleic acids.

Magnesium: Cashews are also a good source of magnesium, which plays an important role in over 300 enzymatic reactions within the body including the metabolism of food and synthesis of fatty acids and proteins.

Copper: Cashews are one of the few food sources that are high in copper. Copper is a mineral which is needed very little, but despite that fact, copper deficiency can cause severe problems such as lower bone mineral density and an increased risk of osteoporosis. Copper is also important for a production of collagen and elastin, which are major structural components of our bodies.

Antioxidants & Zinc: Cashews are also rich in antioxidants and zinc, that can both boost the immune system. Antioxidants sweep through the cell, neutralising free radicals that can cause cellular damage. Some of the most potent antioxidants include vitamins E and K. Cashews contain both of the vitamins, helping your body fight off oxidative damage. Cashew nuts might also help with preventing gallstones.

Blueberry Cashew Cream
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  • 2.5 dl = 1 c Cashew nuts, soaked for at leas 1 hour but rather 2-3 hours
  • 0.5 dl = 0.2 c Virgin coconut oil
  • 4-6 tablespoons Water
  • 1 teaspoon Blueberry powder (bilberry)
  • 1 tablespoon Coconut nectar
  • 1 teaspoon Vanilla powder or 0.5 tsp vanilla extract
  • 1 teaspoon Lemon juice, fresh


  1. Remove the soaking water from the cashews and add the nuts into a blender.
  2. Melt coconut oil either in the microwave (30 sec) or in a small heat safe dish placed in a hot (almost boiling) water.
  3. Place all the ingredients into a blender using 4 tablespoon of water to begin with. Add more if needed for the right texture (not too thick and not too loose).
  4. Blend until very smooth.

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