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!
- 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.
1 Cup raw cashews
2½ Cups water, divided
3 pitted dates (see Ann’s Tips)
¼ Teaspoon sea salt.
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.