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  • Vegan cashew-cinnamon creme with mandarine compote in a glass, garnished with a cinnamon stick
  • Cashew-cinnamon creme with mandarin compote in a glass, cinnamon
  • Cashew-cinnamon creme with star anise and chocolate heart, close-up
  • Christmas Menu Part 4 - Cashew-Cinnamon Creme with mandarine compote – photo 4

21 DECEMBER 2017

Christmas Menu Part 4 - Cashew-Cinnamon Creme with mandarine compote

By Verena Frei

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This post is also available in: deutsch

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Last updated 9 July 2026

Servings
4 servings

Hello lovelies, a Christmas dinner (or any dinner) wouldn't be complete without a delicious dessert. I decided on a creme made with cashew nuts and lots of cinnamon, my favourite Christmas and winter spice, topped with a compote of mandarines. Not too heavy, but the perfect close to our Christmas menu – and it still leaves some room for the Christmas cookies under the tree.

Cashew-cinnamon creme with mandarin compote in a glass, cinnamon

Cashew-cinnamon creme with star anise and chocolate heart, close-up

You can easily prepare the creme and the compote in advance. If you would like to serve it warm, just gently heat it up again. The only thing you should not forget is to soak the cashews the day before, and it really helps to have a good high-speed blender so the creme turns out lovely and smooth. If you don't have mandarines, oranges work just as well. The warm spices give it a festive taste and I can't think of a better finish to the Christmas menu.

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I really hope you enjoyed my Christmas menu and that it inspires many of you to go for a Christmas dinner without any animal products. I can only tell you how happy my family was with this menu, which we enjoyed together already. I can't wait for Christmas and to spoil my loved ones with delicious vegan food – and I hope you can too!

The complete Christmas menu (parts 1–4)

This cashew-cinnamon creme is part 4, the dessert of my vegan Christmas menu – here are all four courses:

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: don't forget to soak the cashews in good time – it is easiest the evening before. Blend the mixture really long in a good high-speed blender, then the creme turns wonderfully velvety. If you like, add a splash of orange liqueur to the compote. The creme keeps well when made a day ahead and chilled, so dessert is served in no time on the day itself.

Vegan cashew-cinnamon creme with mandarine compote in a glass, garnished with a cinnamon stick

Christmas Menu Part 4 – Cashew-Cinnamon Creme with mandarine compote

Vegan cashew-cinnamon creme with a fruity mandarine compote – a creamy, make-ahead Christmas dessert and the perfect finish to a festive menu.

  • Course:Dessert, Sweet Treats
  • Servings:4 servings
Vegan
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INGREDIENTS

Compote:

INSTRUCTIONS

  1. Soak the cashew nuts in cold water for 2-3 hours or overnight
  2. Mix 300 ml milk with the vanilla, rice syrup, cinnamon and agar gar in a pan and bring to a boil
  3. Let cool in a cold bain-maire
  4. Drain the water from the nuts and add them to a high speed blender with the remaining ingredients (dates, 150 ml milk, maple syrup)
  5. Mix until very smooth, this can take up to 5 minutes and the creme will get hot
  6. Add the agar agar mixture until everything is smooth
  7. Pour into jars and put in the fridge

Compote

  1. Peel the mandarines and cut them into pieces
  2. Caramelize the sugar in a pan and deglaze with the orange juice
  3. Add the remaining ingredients (except the starch and the alcohol is optional) and let simmer for 4-5 minutes
  4. Mix the starch with a bit of cold water until fully dissolved and add to the composite, bring to a quick boil
  5. Take out the cinnamon stick and star anise and serve with the creme - warm or cold
GOOD TO KNOW

Frequently asked questions

  • Yes, that is actually ideal. The creme can easily be made a day in advance and chilled, so there is no last-minute stress. The mandarine compote can also be cooked ahead and served either cold or gently warmed, whichever you prefer.

  • Soaking softens the cashews so they blend into an especially velvety creme. Soak them for 2 to 3 hours or overnight in cold water. A good high-speed blender also helps a lot to get the mixture really smooth.

  • Yes, that works beautifully. Instead of 2 mandarines simply use 1 orange for the compote. The flavour becomes a little sharper and less sweet, but it still pairs perfectly with the cinnamon creme.

  • Agar agar is a plant-based setting agent made from seaweed and gives the creme the hold it needs to become nicely firm. It has to be brought to a brief boil to activate, then folded into the blended cashews.

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