A cashew cream with a twist that’s totally worth it
Cashew and coconut cream from FoodSeries is a cashew and coconut cream.
Made for those who love natural nut creams but want to switch things up a bit without losing what matters: a strong cashew base, a natural texture, and a flavor that makes you want more. This isn’t an ultra-processed cream. On the contrary: cashew takes center stage here, accompanied by coconut, honey, and a pinch of Himalayan salt to create a delicious combo.
A different recipe, yes, but very true to what a good nut cream should be: simple, natural, and worth repeating.
If you like cashew cream, here’s a version with more layers, creaminess, and way more kitchen possibilities.
A simple, natural, and quality recipe
Cashew still rules: What makes this cream special is that, even with a different twist, it’s essentially a cashew cream. Its high cashew content clearly defines the flavor, body, and profile of the cream. You can tell in the texture, the mouthfeel, and that authentic vibe natural nut creams have when quality ingredients take the lead.
Coconut softens, rounds out, and adds personality: The coconut paste isn’t there to overshadow the cashew but to complement it. It softens the flavor, adds a slight natural sweetness, and leaves a coconut hint you can notice without taking the recipe into a different direction. The result feels much more like a cashew cream with coconut than a sweet ultra-processed spread.
Plus, coconut helps make the texture even nicer: creamy, smooth, and easy to spread, while keeping that natural character that’s so loved in this kind of product.
Honey and salt to finish the formula: Honey rounds off the recipe with a gentle, pleasant sweetness, no need for sweeteners or white sugar. And the pinch of Himalayan salt does exactly what it should: add contrast, enhance the flavor, and make every spoonful feel more complete.
A simple and quality recipe.
Flavor and texture: natural, creamy, and full of personality
Closer to a natural cream than an ultra-processed spread
This cream has a really well-achieved flavor. You can taste the cashew, the coconut, and that sweet background from the honey that makes everything come together. But the cool part is it doesn’t taste like “ultra-processed cream.” It tastes like real ingredients. And that, when you’re looking for a daily option, makes a huge difference.
That rustic touch works in its favor
Precisely because of its high cashew content, it has that more authentic, rustic, and natural feel you expect from a good natural nut cream. We didn’t aim for an artificially smooth or overly sweet cream. What we’ve created is a more real experience: closer to a 100% natural cashew cream, with the extra coconut that gives it its own personality.
It’s one of those creams you crave for the flavor but truly appreciate for the quality of the recipe.
What it brings to your daily life
1. A composition that speaks for itself: When a cream starts with such a high cashew base and combines simple ingredients, the result is totally different from many more processed spreads. There’s no palm oil or sweeteners here. Nor a long list of unnecessary ingredients. It’s a simple, quality formula that’s easy to understand.
The essentials of its composition
- Source of fiber.
- No palm oil.
- No sweeteners.
- Made with natural ingredients.
- Suitable for vegetarian diets.
2. Not just for strict phases or athletes: Although it fits perfectly into an athlete’s diet, this cream’s use goes way beyond that. It’s an ideal option for anyone wanting to eat better without sticking to the classic “boring diet” idea.
You don’t need to be in a cutting phase, counting every macro, or following a strict routine to enjoy it and get the most out of it. You can use it simply because you like eating well, prefer real ingredients, or want a more natural alternative to other sweet spreads from the supermarket.
That’s one of its big perks: it’s not made for a one-time treat, but as a cream perfectly valid for daily use, just like a good standard natural cashew cream, but with a recipe that has more personality.
How to use it to really enjoy it
- On toasts, pancakes, and breakfasts you crave: Using it is as easy as any natural nut cream. It’s amazing on toast, especially if you pair it with sliced banana, cinnamon, or a bit of yogurt. It also works great on pancakes, waffles, or protein pancakes like Evocakes 2.0, where the coconut twist gives a tasty spin to your usual breakfast.
- With protein rice cream and oat porridges: If you want an idea that works especially well, try adding a spoonful to a protein rice cream from HSN. The heat melts it slightly and blends it with the base, leaving a creamier texture and incredible flavor, without losing that natural cashew touch.
It’s also amazing in a protein oat porridge. You can use it as a topping or mix it in while cooking the porridge for a creamier, more delicious result. It’s perfect with pure cocoa, cinnamon, or a bit of shredded coconut.
- In desserts, bowls, and homemade recipes: You can also use it in yogurt bowls with chopped fruit, on protein pancakes, in homemade recipes like mugcakes, or as a finishing touch for Evocakes. Even mixed with fresh cheese or natural yogurt, it makes a quick, tasty cream to accompany fruit or fill pancakes.
- And yes, straight by the spoonful: Some products, no matter how much you buy them “for recipes,” end up being enjoyed straight from the jar. This is one of those creams. Its balanced flavor, creamy texture, and that spot between natural cashew and soft coconut make a spoonful alone one of the best ways to enjoy it.
A cream that fits even if you just want to eat better
If you do sports: It’s a super practical way to add flavor and variety to your breakfasts, snacks, or desserts. It’s great when you want to break the routine of classic nut creams but without going for more artificial or processed options.
If you just take care of yourself: It also fits perfectly into the daily life of anyone just looking for a more natural alternative to spread, accompany, or treat themselves with a quality recipe. Because taking care of yourself isn’t about eating more boringly, but about choosing products with quality composition and a flavor that helps you avoid eating the same thing all the time.
A cream made to enjoy, mix, and repeat. Natural, tasty, and with a profile way more interesting than many conventional spreads.
Usage and storage recommendations
- How to take it: Use it however you like, depending on the time of day and the recipe you’re craving. You can have it for breakfast, snack, post-workout, or as part of any sweet preparation.
- What to keep in mind: Since it’s made with natural ingredients, it’s normal for the fat to separate. Just stir before using to get back its usual texture.
Scientific bibliography
- Rico, R., Bulló, M., & Salas-Salvadó, J. (2016). Nutritional composition of raw fresh cashew (Anacardium occidentale L.) kernels from different origin. Food Science & Nutrition, 4(2), 329–338.
- Trox, J., Vadivel, V., Vetter, W., Stuetz, W., Scherbaum, V., Gola, U., Nohr, D., & Biesalski, H. K. (2010). Bioactive compounds in cashew nut (Anacardium occidentale L.) kernels: Effect of different shelling methods. Journal of Agricultural and Food Chemistry, 58(9), 5341–5346.
- Oliveira, L. F. N. de, Maia, C. S. C., Nogueira, M. D. de A., Dias, T. dos S., Firmino, M. A. D., Loureiro, A. P. de M., Marzola, E. L., Nunes, P. I. G., Santos, F. A., Freire, W. B. de S., Fortunato, R. S., & Loureiro, A. C. C. (2025). Cashew nut consumption reduces waist circumference and oxidative stress in adolescents with obesity: A randomized clinical trial. Nutrition Research, 134, 60–72.
- Houston, L., Probst, Y. C., Singh, M. C., & Neale, E. P. (2023). Tree nut and peanut consumption and risk of cardiovascular disease: A systematic review and meta-analysis of randomized controlled trials. Advances in Nutrition, 14(5), 1029–1049.
- Patil, U., & Benjakul, S. (2018). Coconut milk and coconut oil: Their manufacture associated with protein functionality. Journal of Food Science, 83(8), 2019–2027.
- da Silva, P. M., Gauche, C., Gonzaga, L. V., Costa, A. C. O., & Fett, R. (2016). Honey: Chemical composition, stability and authenticity. Food Chemistry, 196, 309–323.
