Use smooth fully stirred cashew butter in the cream; watery soaked-cashew puree would change both texture and storage requirements.
Vegan rice-flour cashew shortbread discs joined with a pale cashew cream.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
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Vegan Cashew Rice-Flour Shortbread Sandwiches Recipe
Follow the tray sizes, portions and baking intervals in the instructions below.
Total time includes hands-on preparation, required chilling or resting, whole-batch cooking, cooling and finishing.
Kitchen tools you’ll need
- mixing bowl
- mixer
- kitchen scale
- two 13 x 18-inch half sheets
- parchment
- fork
- wide spatula
- cooling rack
Ingredients
US measures are approximate. Gram weights help keep portions consistent; spice weights vary with density.
Instructions
Mix the shells
- Mix the shells: Stir dough vegan butter and sugar smooth. Add wheat flour, rice flour, cashew meal and salt and mix just until cohesive. Use a firm vegan block around 80% fat and check dietary labels. The cream is made with nut butter, not soaked raw cashew puree.
Shape and chill
- Shape and chill: Divide all dough into 32 equal portions (about 16 g each). Press between parchment into 2-inch rounds, 1/4 inch thick. Keep the tops flat. Refrigerate 30 minutes until firm.
Bake the whole batch
- Bake the whole batch: Heat oven to 325°F (165°C) conventional or 300°F (150°C) fan. Use two parchment-lined 13 x 18-inch half sheets, 16 discs per sheet, spaced at least 1 inch apart. Bake one tray at a time on the middle rack for 18–22 minutes, turning front to back halfway; keep the waiting tray refrigerated. Edges and bases should be pale gold and the centers dry. Whole-batch oven time is 44 minutes for both trays.
Cool and fill
- Cool and fill: Rest 10 minutes on trays and 20 minutes on a rack. Stir filling cashew butter smooth, beat with filling vegan butter and sugar until pale and spreadable, then divide about 7.5 g among 16 bottoms. Cap with remaining discs and chill 20 minutes until the thin ivory cream holds.
Timing and scaling
- Timing and scaling: 35 min hands-on + 30 min required chill/rest + 44 min whole-batch oven baking + 50 min cooling/setting = 159 min. Cooling includes tray/pan rests and runs from the final tray; earlier-tray cooling may overlap later baking. Ingredient warm-up and frozen-dough thawing are extra; preheat during shaping/chilling. Scale ingredients and US equivalents, not oven temperature, piece sizes or per-tray bake time; extra trays extend the whole-batch time.
Chef’s Science & Pro Tips
Ingredient science
Rice flour reduces the wheat network and ground cashews supply fat; the filling is a whipped fat-based cashew cream without added water.
Technique & texture
Use smooth fully stirred cashew butter in the cream; watery soaked-cashew puree would change both texture and storage requirements.
Finishing & serving
Fill after the shells are fully cool and use completed sandwiches within 2 days in a cool dry room.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 2 days | Up to 2 days. Seal fully cooled filled cookies airtight in a cool dry room. Separate layers with parchment; the filling gradually softens the crumb. |
| Refrigeration | up to 7 days | Unnecessary; up to 7 days if needed. Baked refrigeration is unnecessary for this formula; use only if the room is warm. Seal airtight to prevent condensation and odors. |
| Raw freezing | 1 month | Up to 1 month. Freeze the unfilled dough tightly wrapped. Thaw overnight in the refrigerator, then shape and complete the stated chill. Prepare the filling fresh. Thawing time is additional. |
| Baked freezing | 2 months | Up to 2 months. Freeze unfilled cookie shells airtight with parchment between layers. Thaw sealed at room temperature for 1–2 hours. Fill after thawing. |
| Restoring | As described | Serve after thawing. Do not oven-refresh the assembled or coated cookies. Thaw shells, prepare fresh filling, then assemble as directed. |
Notes
- Scale ingredients, including US measures, without changing cookie size or oven temperature. Extra trays increase whole-batch time.
Nutrition
Approximate values per portion from the listed ingredient weights divided into 16 equal portions. Includes required fillings and finishes. Brands, unused coatings and actual portion size affect the estimate.
Frequently Asked Questions
What makes this cashew cream pale and firm?
Rice flour reduces the wheat network and ground cashews supply fat; the filling is a whipped fat-based cashew cream without added water.
Can I blend soaked cashews for the filling?
Use smooth fully stirred cashew butter in the cream; watery soaked-cashew puree would change both texture and storage requirements.
When should I assemble the sandwiches?
Fill after the shells are fully cool and use completed sandwiches within 2 days in a cool dry room.
Browse more cookie ideas in the Christmas Shortbread Cookies collection.
