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Vegan cashew brandy butter

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Vegan cashew brandy butter

Pudding & Cake Serves 6 10 min
Perfect alongside our vegan Christmas pudding, or as a side to any festive dessert. This also works well as a savoury cream to add to soups or other dishes; just leave out the maple syrup.


  • 150g raw unsalted cashew nuts
  • 2 tbsp brandy
  • 1 tbsp maple syrup
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Prep time: 10 min
  • Step 1

    Put the cashew nuts in a bowl and cover them with plenty of cold water. Leave them in the fridge overnight.
  • Step 2

    The next day, drain the water away from the cashews. Place them in a blender with the brandy, maple syrup, and 80ml of fresh cold water. Blend until thick and creamy. Take the lid off and try a dab; if it’s still a little gritty, blend for longer. You can add a dash more water to make the consistency more cream-like if you prefer.
  • Step 3

    Keep in the fridge until needed.

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