Vegan Lemon Cashew Cream

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
    Blender

I am posting this delectable raw vegan lemon cream as a simple adaptation of the raw vanilla cashew cream and honey cream that I posted some time ago. It is so delicious; and is an incredible accompaniment to the "rock-your-world" damp lemon and almond cake I am posting at the end of the week.

My mum asked me (with excited anticipation) the other day as she was "uncooking" for a Spring event, "where is that raw vegan lemon cream recipe?" I had an immediate flash-back to her infamous unladylike licking performance with the raw honey cream, as she became possessed until every last morsel of vegan cream was retrieved out of the blender carriage! Not wanting to disappoint her, (or miss out on another comedic opportunity), I had to post the lemon version immediately to satisfy her.

Furthermore, it is holiday season, and even the most health conscious dairy free guests and vegans like a little cream on the top! I confess, that just like almost everyone else, I have long been seduced by the cream-inspired heaven hidden inside of treats! Let’s face it, whenever you taste a really rich creamy dessert that you would almost sell your soul for; more often than not, the magic ingredient contained inside it is cream and butter! My body, on the other hand, never sang the praises of these colon-clogging concoctions; and had to look for alternatives. There are some fantastic soy creams on the market, but I prefer not to consume a lot of soy. Fortunately, with this recipe, you don't have to coat-check your colon and arteries, and still enjoy the party this year!

This vegan lemon cream is every bit as delicious as the honey and vanilla cream; and just as easy. Raw vegan creams are just so easy! Just throw everything into the blender (you will get the best results if you use a high-speed blender) then blend, taste, tweak and devour. I promise - this cream will fool even the most devout cream-dreamer and toxic omnivore this holiday season. I have served this to hundreds of "health food skeptics" with very pleasant results. I wish I could take credit for discovering that the delectable buttery cashew makes phenomenal raw vegan cream. But clever happy raw vegans have been happily chowing down on this quick little treat for decades. This basic raw recipe is not a ground-breaking reinvention of the wonderful mixes out there. Rather, a homage to those vegan recipes that saved me from cream-dreaming desperation! Just a note - you will need a high-speed blender in order to achieve a really smooth consistency that resembles conventional dairy cream.

Trust me, one taste of this vegan lemon cream and you will be "whipping" it up again and again and again. It is really versatile -- great for eating with fruit and nuts; and for dressing puddings and cakes. Make it as tangy and zesty as you like, depending on the occasion.

So, come on, join our politically incorrect licking party with this easy cream. You will not be disappointed.

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Vegan Lemon Cashew Cream

Vegan Lemon Cashew Cream

Makes 1 Cup5 MINS
  1. Drain the cashews, and discard the soaking water.
  2. Pour the fresh filtered water into the blender, and add the soaked cashews with the lemon zest, lemon juice, maple syrup, vanilla, and salt. Blast on high for 30 to 60 seconds, until smooth and creamy. Tweak lemon zest, juice, and sweetener to taste.
  3. Transfer to a sealed container in the fridge, and chill for a few hours to thicken. The cream will keep in the fridge for about 5 days.

Photo by Trent Lanz, and styling by Alicia Buszczak

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