Healthy Blender Recipes

Gluten Free Vegan Brandy Cashew Cream

vegetarian vegan dairy_free gluten_free egg_free blender
  • 2 cups raw organic cashews 
  • 2 cups filtered water
  • 6 Tbsp raw agave nectar or more to taste
  • 1 tsp natural vanilla extract
  • 3 - 4 Tbsp Brandy or more to taste
  • pinch of Celtic sea salt or Himalayan salt
  1. Throw everything into a high speed blender (I use a Vitamix) and puree until thick and creamy.
  2. Adjust quantities of brandy and sweetener to taste.
  3. Chill in the fridge and allow the cream to thicken slightly. 
  4. **Please note - you will need a high-speed blender such as a Vitamix in order to achieve a really creamy consistency. 

Piggy Cooking Tips

selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.