Cashew Marzipan

A simple, no-fuss recipe with a lovely fudgey flavour and consistency. No egg white and no cane sugar! Use to cover cakes and make confectionery. Makes around 330g of Cashew Paste.

Organic Cashew Nuts (1kg) - Sussex WholeFoods

150g Cashews, ground into a powder (use a coffee grinder or super-blender)

Lemon Juice 250ml (Sunita)

1 Tbsp of Lemon Juice

Vanilla Extract Nielsen Massey 118ml

1 tsp Vanilla Extract

Other Ingredients


  • Transfer the dry ingredients into a mixing bowl.
  • Add the wet ingredients.
  • Gradually mix in the ingredients with a large mixing spoon using a combination of a cutting motion and pressing. The result should be a loose crumbly, yet sticky mix, a little like a biscuit or pastry dough.
  • Using your hands bring the mixture together into a dough like ball.
  • The paste is now ready to use. It should be easily manipulated but still hold its shape.
  • TIP: Triple the quantities to make enough for an 8inch/20cm round or square cake. i.e. 875g round/1kg square. Any leftovers can be formed into decoration or made into sweets!