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.
- 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.
