Caramel cashew fudge (v)

A delicious vegan fudge that needs to be stored in the freezer, but removed 15 or so minutes before serving.

Makes 16 squares.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1/2 cup soya cream (or alternative dairy free cream, or tinned coconut milk may work)

1/2 cup natural cashew butter

1/4 cup lucuma powder (or cocoa powder for a chocolate version)

1/4 cup coconut sugar

1 tsp vanilla paste

Pinch salt


1. Line a small square or rectangular baking dish with non-stick paper and set aside.

2. Combine all ingredients in a small saucepan and heat over low heat, stirring regularly, until well combined.

3. Transfer to your prepared pin and allow to cool at room temperature before transferring to the freezer to finish setting. Cut into squares whilst frozen if you have a sharp enough knife, or allow to thaw slightly before cutting.

4. Store in the freezer but remove a little ahead of time (15 or so minutes) to thaw before serving.