CASHEW SWEET CREAM
Use this sweet cream in fruit tarts, dolloped on pancakes and waffles, or use a dip for fresh berries.
Prep Time: 10
Total Time: 10
Yield: Makes 1 1/2 cups 1x
Category: Condiment
Cuisine: Vegan
Ingredients
- 1 cup raw cashews, preferably soaked 2 to 3 hours
- 4 – 5 medjool dates
- 2 teaspoons vanilla extract
- 3/4 – 1 + 1/4 cup water (185 – 310ml)
Instructions
Combine all ingredients, start with only 3/4 cup water, and blend until creamy smooth, stopping every now and then to scrap down the sides. Add additional water 1 or 2 tablespoons at a time until desired consistency. If you find you added too much water, add a few more cashews and blend.
Taste for flavor, adding an extra date or two for added sweetness if desired.
Store cashew cream in an air tight container in the fridge for up to 5 days. Sweet cream will thicken when chilled.
Makes anywhere from 1 1/2 cups and up, depending on how much water you use.
NOTES:
Quick soak cashews: To soak your cashews quickly, cover them with hot water and let set for 5 – 10 minutes. Drain cashews and use accordingly.
Regular soak for cashews: Cover with an inch of cool water, let soak for 2 – 3 hours. Cashews don’t need any longer than 3 hours, but will be ok if soaked longer.
You may also like to use almonds without the skins. Soak your almonds at least eight hours or overnight.
Photos shown represent using 4 dates, 3/4 cup water, and cashews quick soaked for 10 minutes.
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