Thursday, October 08, 2009

Cashew Cream


Cashew Cream

1 cup water

3/4 cup clean, raw cashews
8 pitted dates (or 2 - 3 Tbsp. maple syrup)
1/2 teaspoon vanilla
pinch salt

1. Process first 3 ingredients in a blender until very smooth.

2. Bring to a boil, then add remaining ingredients. Reduce heat and simmer until thickened, stirring constantly.

3. May be served warm or cold. May also be used without heating.

4 comments:

Debra said...

Great looking recipe, thanks for sharing!!

Laura of Wildenblue Farm said...

Oh, I cannot believe you printed this recipe. I have been craving good cashew cream, and here it is! THANK YOU! I had cashew cream for the first time well over 15 years ago, and have not come across it since, but just over the last few weeks, I have been dreaming about it!

Brenda Leyland said...

Okay, now that sounds very interesting, but may I ask what you serve it with? I've never had it before.

La Tea Dah said...

Brenda, cashew cream is used as a dessert toppping. It is good served with cakes, pies, and puddings. It adds a rich, creamy flavor and texture and is a good replacement for dairy toppings.

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