Vanilla Cashew Cream

RAW . VEGAN . GLUTEN-FREE

Delicious, dairy-free, whipped vanilla cream, ready to serve with any dessert.

INGREDIENTS

1 cup raw Cashews (soaked in water 2 hours, drained)

1/2 - 3/4 cup unsweetened Nut Milk (eg Almond, Hemp, Oat, Coconut)

2 tbsp Maple Syrup

2 tsp Vanilla Extract

Pinch Himalayan Pink Salt

Extra milk if needed for blending

For a lower fat version swap the milk for water.

METHOD

1. In a high speed blender blend everything together to form a thick, smooth cream. Use less milk to begin with, then if the mixture is too thick for your blender, use a little more. The less milk you use, the thicker and more like a whipped cream this will be.

2. Transfer to a glass jar with a lid and store in the fridge for 3-4 days.

TIPS FOR BLENDING:

If you have a Vitamix or similar, blending is easy. Use the tamper stick to push the mixture down onto the blades as you blend.

If you don't have a tamper stick with your blender, or have a less powerful blender, use a little more milk and add all the liquids to the blender first. Then add the cashews a little at a time as you blend. This means you won't be over burden your machine. Stop the machine and use a spatular to push the cream down onto the blades as you add more cashews. You want to get it a smooth as possible.