100% Plant Based

Cashew Cream

Our Single Cream is made from cashew nuts  and coconut cream to give a beautiful, velvety creaminess. A great alternative for cooking or whatever you would usually use a dairy based pouring cream for.

For instructions on how to to whip our cream please scroll below.

Plant Based Goodness
100% Plant Based kinder to Mother Nature
No Dairy Ingredients
Great for lactose sensitive tummies
Vegan Friendly, Vegetarian, No Gluten Ingredients
Made from Real Cashew Nuts
We make our own cashew milk


Cashew Base 80% (Water, Cashew Nuts 11%), Coconut Cream, Sunflower Oil, Coconut Oil, Sugar, Natural Emulsifier (Sunflower Lecithin), Natural Stabiliser (Xanthan Gum), Nutritional Yeast, Salt, Natural Preservative (Nisin).

Allergen Statement:
Contains Nuts. May contains traces of Gluten and Dairy. Whilst this recipe contains no dairy or gluten containing ingredients, and we take great care during processing, the facility this product is made in does handle ingredients which contain gluten and dairy.


Nutrition Info

Servings per Pot: 5 Per 100ml Per Serve (49ml)
Energy (kJ) 716 351
k(Cal) 164 81
Protein (g) 1.8 0.9
Carbohydrate (g) 2.7 1.3
Sugars (g) 1.1 0.6
Fat (g) 16.9 8.3
Saturated Fat (g) 6.5 3.2
Sodium (mg) 1.6 8
NB all specified values are averages

Usage Suggestions

Use our cream when ever your would normally use a dairy based cream:
In cooking - curries, soups, pies, pasta. 
In baking - chocolate mousse, cheesecake, panna cotta
Desserts - whipped on pavlova, in brandy snaps, trifle
Dressings - tzatziki & mayo
Breakfast - on your porrige, over muesli, whipped on waffles (see image) or pancakes


How to whip our cream

4 1/2 TBSP of any Butter, Margarine or Spread (straight from the fridge). We recommend Nuttlex but any will work. We would love it if you chose a vegan/plant based option. 
1 Bottle Good Boost Co. Cashew Cream (straight from the fridge)
2.5 tsp Icing Sugar (optional)
1 tsp Vanilla Paste (optional)

1. In a small bowl, using an electric beater, whip vegan butter on a high setting for 2-3 mins until very pale, soft and creamy. This is a very important step so no short cuts! It pays to scrap down the sides once or twice
2. In a slightly larger bowl add cream, icing sugar and vanilla, and whisk to combine.
3.  Add whipped vegan butter to cream, then beat on high until you reach the consistency you want. If the product separates, continue to whisk for a minute and it should come together. If it still hasn’t come together add one more tablespoon of whipped vegan butter and continue to whip.
4. Product is best used immediately, but can be stored for up to a few hours in a cool dark place covered. Do not store whipped cream in the fridge.

At Good Boost Co we are trying our best to make plant based alternatives that match their dairy counterparts as closely as possible, so that people moving to a plant based diet do not miss out on the things that they love. It is often very technically challenging to match dairy products with plant based alternatives, as is the case with our Cashew Cream. As such, please note that our whipped cashew cream will not look exactly like whipped dairy cream but it is as close as we have been able to get it.

Recipe - Cashew Cream Cheesecake

• 200g Dates
• 130g Walnuts
• 50g Desiccated Coconut
• 3 tsp Cocoa
• Pinch Salt
• Juice on one large Lemon
• ½ tsp Lemon Rind
• 3 Tbls Sugar
• 2 tsp Cornflour
• 1 1/2 tsp Agar
• Pinch of Salt
• 70g Coconut Oil
• 1 tsp Vanilla Extract
• 100ml Coconut Cream
• 2 x bottles Good Boost Cashew Cream

1. To make the base combine the dates, walnuts, desiccated coconut, cocoa and a pinch of salt in a processor until the mix presses together without falling apart.
2. Grease a 20-25cm spring form cake tin. Press the base mix into the base of this so it makes an even and compact layer. Place this in the freezer while you make the remainder of the dessert
3. Pour the lemon juice and rind into a small saucepan – whisk in the sugar, cornflour, agar and salt. Place over a medium heat and stir continuously until the mix begins to thicken – then add the coconut oil. Keep mixing until the oil melts
4. Whisk the remaining ingredients into the lemon mix and then, stirring continuously, heat this until well combined and almost bubbling – approx. 3-5 minutes. Take this off the heat and set aside for 5 minutes.
5. Pour the cheesecake mix over the top of the base and place in the fridge to cool and set – it will require at least 4 hours to do so.
6. Once the cheesecake is set you can remove the springform cake tin and then top with whatever you wish. Fresh Berries, Jam, Chocolate Flakes or Lemon Curd all work well.


Ingredients (serves 6-8):
· ½ punnet of Strawberries sliced
· 3 tsp sugar
· Juice of 1 lemon
· 2 bottles of Good Boost Co. Cashew Cream
· 1 Cup of plant based milk
· 1 tsp Agar
· 3 Tbls Sugar (4 if you like things a little sweeter)
· 1 tsp vanilla extract
· 1 slice of lemon peel (take a peeler and run it down the side of a lemon to get one long strip)
· Pinch of salt

1. To make the macerated strawberries place the berries in a bowl, sprinkle the sugar and lemon juice over the strawberries and stir. Set aside for several hours in the fridge and stir every hour
2. For the panna cotta, pour the cream and milk into a saucepan, add the lemon peel, sugar, salt and agar and stir well to combine. Place over a medium heat and stir constantly until the mix is simmering. Simmer for one minute, stir in the vanilla and remove the lemon peel, and then pour the mix evenly into ramekins, jars or glasses. Place these in the fridge and allow to cool and set – approximately 3-4 hours.
3. When you are ready to serve top the panna cottas with the macerated strawberries and their juice.


For the Date Cake
• 2 Cups of dates
• 1 cup boiling water
• 1 tsp Baking Soda
• 1 Cup Flour
• 1 tsp Baking Powder
• ½ tsp each of ground ginger and cinnamon
• ¼ tsp salt
• 1 Cup Brown Sugar
• ½ Cup of Vegan Butter/Margarine (we like Nuttlex)

For The Caramel Sauce
• 130ml Good Boost Cashew Cream
• 2 Tbls Vegan Butter/Margarine
• Pinch salt
• 2/3 Cup Brown Sugar

For Assembled Trifle
• 1 ½ Bottles Good Boost Cashew Cream
• 1 ½ tsp Vanilla Essence or Paste
• 2 tsp Icing Sugar
• 2 Peaches – washed and cut into halved slices, skin on

1. Start by making the cake. Turn oven to 180°C Bake. Grease or Spray a square cake tin (approx. 17cm x 17cm), or if you have only a round one and 20cm cake tin should be fine.
2. In a small bowl place the dates, baking soda and boiling water – leave this to stand for approx. 20 minutes – then puree or mash.
3. In a larger bowl place dry ingredients and whisk to combine them. Add to this the vegan margarine, and pureed date mix. Using an electric beater, beat this until it is smooth and creamy
4. Pour mix into cake tin and bake for 45 minutes – remove from oven and allow to cool.
5. Meanwhile make the caramel by combining all the ingredients for the caramel into a small pot and placing over a medium heat. Stir constantly until the caramel has come together and has just begun to simmer – remove from heat and set aside.
6. To assemble trifle (this can be done in one larger trifle dish, or in 6 smaller glasses),
• Turn the cake out and cut or break the cake into roughly 2cm chunks.
• You can use the cream in its thick, but still runny form – to do so just mix in the vanilla and icing sugar or whip it following our instructions of how to whip our cream.
• Make a layer at the bottle of the dish/glass of cake chucks, pour over a layer of Caramel Sauce, pour or pipe over a layer of cream, then place a scattering of peach chucks. Repeat the process to create another layer of each ingredient and finally top with a drizzle of caramel

Best EVER Creamy Cauliflower Curry

• 35g minced garlic
• 35g minced ginger
• 1 head of cauliflower
• 1 Tbls vegetable oil
• 1 Tbls Lemon Juice
• 1 tsp salt
• 2 tsp Garam Masala
• 1 1/2 cans of diced tomatoes
• 2 Tbls Coconut Oil
• 5 pods of cardamom
• 1 Cinnamon Stick
• 1 tsp fennel seeds
• 5 cloves
• Chilli powder to taste
• 1 bottle of Good Boost Cashew Cream
• 1 ½ Tbls Nutritional Yeast
• 1 tsp curry powder
• 1 Tbls Coconut Sugar (or brown sugar)

1. Set oven to 200°C Bake
2. Cut cauliflower into 10cm chunks, including stalk.
3. Mix oil, lemon juice, ½ tsp salt, 1 tsp Garam Masala and half of the ginger and garlic together.
4. Line a roasting tray with baking paper and combine the oil mix with the cauliflower chunks. Roast for 25 minutes.
5. Meanwhile, in a heavy saucepan add coconut oil, cardamom pods, cloves and fennel seeds, and place over a medium heat until the seeds become fragrant – then add remaining ginger and garlic and fry for about 1 minute, then remove from heat
6. In a processor place tomatoes and contents from saucepan – puree on high until smooth.
7. Return mix to saucepan and add chilli and cinnamon stick. Place over a low heat and simmer until the mix becomes thicker and paste like.
8. Add 1 ¼ cup of water to the processor and blend in the nutritional yeast until smooth. Add this mix along with the Good Boost Cashew Cream to the saucepan.
9. Add the roasted cauliflower, curry powder, remaining salt and Garam Masala to the saucepan and bring up to a simmer – simmer for 5 minutes.
This curry is fantastic with Mango Chutney, Almond Raita (see our recipe below), crispy papadums and plenty of rice.

Almond Raita:

• ½ Cup of Good Boost Unsweetened Almond Yoghurt
• ½ Cup of chopped, deseeded cucumber
• 2 Tbls Chopped fresh Coriander
• ¼ tsp Ground Cumin
• 1 Tsp Lemon Juice

1. Mix all ingredients together.