TheBlenderGirl.com > Vanilla Cashew Cream
I am a devout cream dreamer. But, when I discovered my intolerance to dairy and became a vegan, I thought I'd be left longing for the rest of my life. Enter the buttery cashew, and problem solved.
In the plant-based world, the cashew is our cow, and she yields rich milk and cream. This basic vanilla cashew cream is super easy, and is a fantastic staple to serve with desserts or use as a base for puddings, cakes, and other sweet treats. Soak your cashews for the smoothest texture and to make the cream more digestible, and then slather it on everything in sight.
Try it in these berry breakfast parfaits. Oh my...
- Drain the cashews, and discard the soaking water.
- Pour the fresh 1/2 cup filtered water into the blender, and add the soaked cashews with the maple syrup, vanilla, and salt. Blast on high for 30 to 60 seconds, until smooth and creamy. Tweak water, sweetener, and vanilla to taste.
- 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.