Vegan cashew cream biscuits

Hello friends! I’m so thrilled to present to you a recipe that’s not only a healthy spin on a classic, but also to share why the background of this dish is so important to me. You might be wondering… what is an ANZAC biscuit? And what is the deal with vegan cashew cream biscuits?! Well before we get into it, just a bit of background…

To keep things short, ANZAC Day is a day of remembrance in Australia and New Zealand for all who have served our countries in one way or another. It’s a great day to not only give thanks to those in the past but also to find that extra way to nourish our loved ones. And you all know I am about doing that through food.

Thankfully for us, one of the symbols of ANZAC Day is the ANZAC Biscuit, traditionally made with a bit of coconut and golden syrup. We’re making a bit of a healthier spin on it today (click here for a video link!), with these vegan cashew cream ANZAC biscuits.They are beautiful little golden nuggets, perfect for a snack or healthy dessert, and are super simple to make.

Why are these vegan cashew cream biscuits healthy?

I wanted to make sure these cookies were nutritious while also being just as decadent and tasty as the original. So we’re subbing just a few healthy ingredients for the classic butter and sugar used in the original recipe. But the original flavors are all still there in these vegan cashew cream biscuits, which makes this one a winner in my book! We have beautiful sweetness from maple, all those good for you healthy fats from coconut and almond flour, and all that texture from our shredded coconut. Click here to get an easy video tutorial on how to make them (also available above!)

In the cashew cream, we get a boost of protein and good fats from our cashews, as well as beautiful creaminess and a subtle sweetness from maple and coconut milk. And we drizzle the whole thing in my coco-choc sauce, which is a staple of its own. If you’re not adding this atop all your desserts, here is your hint 😉

As always, your nutritional breakdown! This is per serve (not including the coco choc sauce)

Cals: 402
Protein: 8
Fat: 29
Carb: 31

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Why are these vegan cashew cream biscuits easy to make?

One thing I find with many vegan desserts is that there are so many different components to think about! So I kept this one very simple with just two components. And both are made with just seven ingredients or less! (some of which repeat for extra ease)

These cookies are made with ingredients I consider pantry staples in my kitchen. So if you’re wondering what sorts of things I keep on hand for my own recipes at home, this is a great recipe to get you started. I hope you make them, and if you do be sure to tag me @dan_churchill on IG!

Check out the video and recipe below!

Vegan ANZAC cookies: cashew cream biscuits with choc drizzle

Cashew Cream ANZAC Biscuit
Prep Time: 2 hours
Cook Time: 20 minutes
Cost: $12
Skill: Easy
Ingredients (serves 10):

Biscuit Base:
1 Cup Oats
1 Cup Almond flour
3/4 Cup Coconut, Desiccated/Shredded
1/2 Cup Coconut Oil
1/2 Cup Maple Syrup
1 tsp Baking powder
Pinch of Salt

Cashew Cream
1 Tbsp Coconut Oil
2 Tbsp Coconut Milk
1 Cup Cashews
1 Tbsp Maple Syrup
2 Tbsp of my Coco Choc Sauce


In a bowl combine 2 cups of water and the cashews, and soak for 2 hours. Preheat oven to 325 F/160 C. For the biscuit base: on a bowl combine all your biscuit ingredients, before greasing small tart or muffin tins. Place a portion of the biscuit base in so that it is 1/3 inch or 1 centimeter thick. Cook in the oven for 20-25 minutes or until golden brown, then remove from the oven and allow to cool.

Drain the cashews (retaining some of the water for later) and blitz in a blender or food processor with the rest of the ingredients until very smooth. Add reserved water a little bit at a time if need be to make sure the consistency is on point (you’re aiming for a Greek yoghurt-like thickness). Evenly portion the cashew cream on top of the biscuit base and set in the freezer for 30 minutes. Remove and drizzle with Coco Choc Sauce before placing back in the fridge for a further 20 minutes… then enjoy!

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