-
(3 votes, average: 5.00 out of 5)
Loading...
At our classes, we get a lot of people who are either vegan or who cannot eat dairy. This delicious sweet vegan cashew dessert cream offers them a simple, yummy solution that’s super easy to make, and that will keep in the fridge for up to 3 days. Our vegan cashew dessert cream is wonderful for topping desserts instead of a swirl of Greek yogurt or cream, and blended into soups it gives them an extra creamy deliciousness. It also makes wicked vegan fruit parfaits.Try it!
Preparation
- Place the cashews in a medium bowl. Add 2 cups of the water, and leave to soak 6 hours or overnight. This will plump and soften the cashews.
- Drain the soaked cashews and rinse under running water. Place in the vase of a high-speed blender. Add the remaining water, dates and the salt. Blend at high speed until the nuts become a smooth cream. Taste for salt. Pile into a bowl and chill.
- When ready to serve, fluff the cream by whipping it up with a balloon whisk.
Ann's Tips and Tricks
The dates are to add sweetness. I like to use 3, but tastes differ. Blend the dates in one at a time until you get the sweetness you like.
If you prefer, use 3 teaspoons honey or agave, one for each date. However much you use, take out the equivalent amount from the water before you blend the cream.
Comments
Be the first to leave a review.
