This pear cream is the perfect sauce to add creamy sweetness for breakfast foods and desserts.

It’s made from two simple ingredients–pears and cashews. Plus a touch of salt and vanilla.

It works well with fresh pears–especially those that are too mushy to eat fresh. It works equally as well with canned pears. Look for pears canned in fruit juice.

How to Make Pear Cream

Place cashews in a small saucepan and cover with water. Bring to a boil over high heat. Let stand 1-2 minutes. boiled cashews

Boiling the cashews softens them for easier blending. It also makes the cashews lighter in color and extends the shelf-life by killing bacteria.

Drain and rinse the cashews. Transfer them to a blender.

Drain the pears, reserving the juice. Add the pears, salt, and vanilla to the blender.

cashews and pears in a blender

Process in a blender until smooth.

pear cream

Serve warm, at room temperature, or cold. Serve it on waffles, toast, steel-cut oats, granola, brown rice pudding, fruit salad, apple crisp, or pumpkin pie.

Variations:

For a thinner pear cream, add pear juice to thin it to the desired consistency.

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 until heated through.)

Pear Cream Popsicles: Add maple syrup to taste. Freeze in popsicle molds.

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.
pear cream
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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 mins
Cook Time5 mins
Course: Breakfast, Dessert, Sauce
Cuisine: American
Keyword: condiment, sauce, dairy-free, gluten-free, oil-free, plant-based, soy-free, sugar-free, vegan, vegetarian, WFPB
Servings: 6
Calories: 58kcal
Author: Heather Reseck

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 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. Makes about 1½ cups.

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.
 
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