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Sweet Cashew Cream

I made this cashew cream to use in some of my desserts. You can substitute this for heavy cream in your desserts. There is just a hint of sweetness, without any sugar. The magic ingredient is dates. This cashew cream pours like heavy cream. My original cashew cream is a little thicker. I am excited about this new twist, and am looking forward to creating some delicious desserts.

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  • 1 cup raw cashew pieces
  • 3 Medjool dates
  • Filtered water for soaking
  • 1 c filtered water
  • 1 tbsp freshly squeezed lemon juice
  • large pinch of sea salt
  • 1/2 tsp apple cider vinegar

Place cashews and dates in a bowl and cover with water. Cover bowl and refrigerate overnight.

Drain cashews and dates. Transfer cashews, dates and remaining ingredients into a high speed blender. Blend on high until smooth and creamy. You may need to scrape down the sides of the blender midway through the blending process.  Transfer to a jar with a lid and store in refrigerator.

Try this in my Clafouti recipes or the Pumpkin Cheesecake.

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