Vegans and dairy-free, cashew cream blitzes into a sweet or savory spoonable sauce that subs in as mayo, sour cream or a Delectable Base for Broccoli. In this sweetened version, we use maple syrup and Traditional Vanilla Extract. Use it as you would whipped cream on top of cake or fruit. The beauty of the blank canvas of cashews is that you can point the flavors in all sorts of directions. Add in Vietnamese Cinnamon, Chai Spices or cocoa powder. Pumpkin or Gingerbread Spiced Cashew Cream? Yes, please!
Time: 5 min + soak time
Makes 1 cupRating
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Loading...| 1 cup raw cashews | |
| 1 cup water for soaking | |
| 1/4 cup fresh water for making the cashew cream | |
| 3 Tbl maple syrup | |
| 2 tsp Traditional Vanilla Extract | |
| pinch salt |
| 1. | Place the cashews in a bowl and soak for at least 30 mins or up to 3 hours. Discard the water. |
| 2. | Place the cashews, maple syrup and vanilla extract in a blender. Blitz until smooth using the 1/4 cup fresh water to adjust the consistency. Taste and add in a pinch of salt. Blitz and taste again, adjusting the salt if needed. |
| 3. | Store in the refrigerator for up to 10 days. |
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