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Recipe – Cashew Cream

Cashew CreamSo simple, but simply delicious!  This fabulous cream recipe is very versatile.  We've had people use it as cream in their coffee.  But, we prefer to make it a bit thicker and use it as a replacement for traditional whipped cream.  It's great with a bowl of blueberries for dessert or a bedtime snack.  It's also pretty tasty with other toppings on your pancakes or waffles too!

Ingredients

1 cup raw, unsalted cashews

1/2 - 1 cup filtered water (the amount you use depends on your preferred thickness)

2 tablespoons pure maple syrup

1 teaspoon organic vanilla extract

Directions

  1.  Soak cashews for 2 hours.  Drain and discard the soaking water.
  2. Pour the fresh 1/2 cup of filtered water into the blender and add the soaked cashews, maple syrup and vanilla.
  3. Blast on high speed for 30 - 60 seconds, until smooth and creamy.
  4. Transfer to a sealed container (we use a wide mouthed mason jar) and put it in the fridge to chill for a few hours to thicken.

And, by playing with the cashew to water ratio and then adding some flavorings (i.e. use less water to make it thicker, reduce or eliminate the maple syrup and add in some lemon juice, apple cider vinegar, salt, garlic and/or the seasoning of your choice), you can create numerous other lip-smacking options like a vegan mayo substitute or a dip for crackers or veggies.  Be creative!

This cream will keep in the fridge for about 5 days.

LoreliLoreli loves to exercise and loves to eat too!  Her fitness company, Alter Ego Fitness Experience, offers Personal Training, Group Fitness (boot camp) and YogaFit training options.  Loreli is very aware, due to personal experience, of the value of healthy food that not only nourishes the body, but also nourishes the mind and pleases the palate!

One cannot think well, love well, or sleep well, if one has not dined well.

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