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.
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:
Great looking recipe, thanks for sharing!!
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!
Okay, now that sounds very interesting, but may I ask what you serve it with? I've never had it before.
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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