Vanilla Cashew Cream I Use With Everything

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender

I am a devout cream dreamer. But I never really liked whipped cream on top of things, or cream filled pies and cakes. It was kind of like traditional mayonnaise for me, it never really did it for me lumped on top of things. But just like almost everyone else, I have long been seduced by the cream-inspired heaven hidden inside things! Let’s face it, whenever you taste a really rich creamy dessert that you would almost rob your grandmother for; more often than not, the magic ingredient contained inside is cream and butter!

When you adopt a dairy free or vegan diet, so you don’t have to coat check your colon and arteries, you must hunt for a satisfying alternative. I happily offer up this simple cashew cream, in the hope that I will save fellow cream dreamers from a self-induced coma.

So where would any self-respecting cream dreamer start to find a nutty alternative? The most buttery nut on earth -- the raw cashew. I wish I could take credit for this discovery. But vegan cashew and almond cream have long been staples in the vegan world as fantastic alternatives to the more toxic dairy creams.

This basic cashew cream recipe is not a ground-breaking departure from those ubiquitous recipes that are perfect the way they are. Rather, a homage to the many recipes that saved me from cream dreaming insomnia!

This cream is so quick and easy! You will be whipping it up again and again and again. It is really versatile too -- great for servings with raw nuts, seeds, and fruit, and pairing with all kinds of desserts.

This cream tends to get along with all personalities. It is a fantastic base camp for any number of flavor inspired journeys: fruit, chocolate, coconut, or wherever your heart’s desire.

Vanilla Cashew Cream I Use With Everything

Vanilla Cashew Cream I Use With Everything

Makes 1 1/2 cups5 MINS

Throw everything into the blender and blast on high until thick and creamy.

It is a good idea to start with 1/4 cup of water, and then gradually thin it out in order to achieve the desired thickness.

**Please note – you will need a high speed blender in order to achieve a really creamy consistency. With a conventional blender, you must soak the cashews by covering with room temperature water for about 4 hours or the quick way (albeit not raw) by covering with boiling water for 15 minutes.


Google+ Pinterest


Load Comments

Google+ Pinterest