Sweet Treat

Certain foods just belong together — we’re talking peanut butter and jelly, milk and cookies, and our favorite, strawberries and cream! While the combination of berries and cream tastes delicious, smart pairings like these complement each other nutritionally, too. That’s why our Cashew Cream Stuffed Strawberries recipe is the perfect vegan, gluten-free, refined sugar-free, nutrient-dense dessert, because while you’re enjoying this yummy treat your body is absorbing important vitamins like vitamin C and vitamin E. An overnight soak of raw cashews makes this dip decadently delicious on its own, but when it is naturally sweetened with sorghum syrup and vanilla, we create an irresistibly rich and creamy filling for stuffing inside a hollowed out strawberry. Once blended, the cashews become silky in texture with a wholesome sweet flavor and makes a healthier alternative to traditional whipped cream since it is full of vitamins and minerals. And because cashews are full of heart-healthy fats and protein, they provide a steady stream of energy when we pair them with strawberries. Simple yet satisfying, our Cashew Cream Stuffed Strawberries may be a healthy stuffed-fruit treat, but their hand-held size makes them the ideal indulgence!

Nutrient Booster: Cashews

Cashews are packed with vitamins, minerals, and antioxidants, including vitamins E, K, and B-6, along with minerals like copper, phosphorus, zinc, magnesium, and selenium. Each nutrient plays its part in providing bone strength and joint flexibility, improving memory, supporting healthy blood and immune system functions and protecting against heart disease and cancer. These compounds can protect the eyes from age-related macular degeneration. Cashews contain about 66% heart-healthy monounsaturated fats which is important for regulating blood glucose levels and insulin responses, especially for those with diabetes. This “good fat” is believed to help prevent heart disease and reduce the risk of stroke. Research shows that consuming more nuts, such as cashews, can improve cardiovascular health by reducing blood pressure and lowering cholesterol levels. There are many ways to enjoy the health benefits of cashews by consuming them daily. They are deliciously crunchy to eat by the handful, they can be crushed and sprinkled over yogurt or desserts, cashew butter can be added to a smoothie or spread on toast, or they can be soaked and blended into a savory cheese or a sweet cream.

Soak Once, Eat Twice!

We love including soaked cashews in our recipes, especially because they can be used in so many delicious dishes to enhance both their flavor and nutritional value. We especially love to soak our cashews at length, because the longer they soak, the easier they are to digest and their nutrients are more easily absorbed. Cashew cream can serve as an alternative to whipped cream in non-dairy desserts or as a replacement for dairy spreads, like butter and cream cheese. It can add body to vegetable-based soups, can be topped over chillies or stews, or can be used as a dip for raw veggies or chips. And when you soak once, you will be inspired to eat twice with our deliciously healthy sweet and savory recipes. For a sweet treat, try our Berry & Cashew Cream Dessert “Pizza” or our Sweet Potato Bites with Pecans and Cashew Cream. Soaked cashews are also tasty in our savory dishes, like our Zesty Herb Cashew Cheese, Cashew Ricotta Cheese, Eggplant Involtini with Cashew Pesto, Cashew Pesto Stuffed Cherry Tomatoes, or our Cashew Pesto Dip. Our Cashew Cream recipe makes the best sauce substitute for just about any thick, creamy and dairy-based ingredient — it’s a blank canvas for your favorite recipes, vegan or not.

Cashew Cream Stuffed Strawberries

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10 servings


  • 1 cup raw cashews, soaked overnight or boiled for 20min
  • 3 tablespoons water
  • 1 tablespoon sorghum syrup, or maple syrup
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon
  • Dash of sea salt
  • 1 quart strawberries, cored


  1. Add cashews, water, sorghum syrup, vanilla extract, cinnamon and sea salt to a high-speed blender. Blend for 1 to 2 minutes, or until creamy. Note: If it seems too thick add an additional tablespoon of water.

  2. Fill cavities of cored strawberries with 1 tablespoon of cashew cream. Serve.

Recipe Notes

Nutrient Analysis:
Serving size: 2 stuffed strawberries Calories: 135 Fat: 10 g Saturated fat: 2 g Carbohydrates: 10 g Sugar: 3 g Sodium: 3 mg Fiber: 1 g Protein: 4 g Cholesterol: 0 mg

Triad to Wellness is a nutrition consultant for the Sorghum Checkoff. 
We were not compensated for this post; all opinions are our own.

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