Ingredients for Vanilla Cashew Cream
- 1 cup raw cashew pieces
- 1/4 to 1/2 cup water (total)
- 2 tablespoons canola oil
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Hot water (for soaking)
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How to Make Vanilla Cashew Cream
- Soak 1 cup raw cashew pieces in hot water for at least 30 minutes (optional, but recommended for smoother cream). Drain well.
- Combine the soaked cashews and 1/4 cup of water in a high-speed blender.
- Blend until completely smooth, adding more water, 1 tablespoon at a time, until you reach your desired consistency (1/4 to 1/2 cup total water).
- With the blender running, slowly drizzle in 2 tablespoons of your choice of oil (e.g., coconut oil, avocado oil) until the cream thickens.
- Add 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and a pinch of salt. Blend until fully incorporated and smooth.
- Refrigerate for at least 1 hour to allow the cream to thicken considerably. For an extra thick cream, chill for 2-3 hours or briefly freeze for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
28g
Fat
82g
Carbs
15g
