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–+ servings
pear cream
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5 from 1 vote

Pear Cream

This creamy sauce is perfect to add creamy sweetness for breakfast foods and desserts. Try it on waffles, toast, hot cereal, granola, apple crisp, or pumpkin pie.
Prep Time5 minutes
Cook Time5 minutes
Course: Breakfast, Dessert, Sauce
Cuisine: American
Keyword: condiment, sauce, dairy-free, gluten-free, oil-free, plant-based, sugar-free, vegan, vegetarian, WFPB
Servings: 6
Calories: 58kcal
Author: Heather Reseck, RDN

Ingredients

  • ½ cup raw cashews rinsed
  • 1 15-ounce can fruit juice sweetened pears (about 2 cups)
  • Pinch salt
  • ½ teaspoon vanilla extract preferably alcohol-free

Instructions

  • Place cashews in a small saucepan and cover with water. Bring to a boil over high heat. Let stand 1-2 minutes. Drain and rinse.
  • Transfer cashews to a blender.
  • Drain the pears, reserving the juice. Add pears, salt, and vanilla. Process in a blender until smooth.
  • For a thinner pear cream, add pear juice to the desired consistency. Serve warm, at room temperature, or cold.
  • Refrigerate covered for up to 1 week. Or freeze for up to 6 months.

Notes

Serving Ideas:
  • Serve on waffles, toast, steel-cut oats, granola, brown rice pudding, fruit salad, apple crisp, or pumpkin pie.
 
Variations:
  • Pear-Cardamom Cream: Omit vanilla. Add ¼ - ½ teaspoon ground cardamom, to taste.
  • Coconut Pear Cream: Substitute ½ cup coconut milk for the cashews. (nut-free)
  • Pear Cream with Fresh Pears: Substitute 3 peeled and cored large ripe pears for the canned pears. (It will discolor slightly after a few hours. In order to prevent this, simmer it until heated through.)
  • Pear Cream Popsicles: Add maple syrup to taste. Freeze in popsicle molds.
  • Pear Cream with Almonds: Substitute blanched almonds or blanched almond flour for cashews. Omit step one. 
 
Make-Ahead Tips:
  • Make extra and freeze it for up to 6 months.
  • Let thaw slightly and serve as a frozen dessert.
  • Or thaw in the refrigerator and use it as a topping.
Tip:
  • Boiling the cashews softens them for easier blending. It also makes the cashews lighter in color and extends the shelf-life by killing bacteria.

Nutrition

Serving: 2tablespoons | Calories: 58kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 80mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg