I’ve had SO many requests to share my Cashew Cream recipe, but I’ve been putting it off and I’m so glad I did because I discovered an even BETTER formula for it this past week! The magical ingredient is…
CANNED coconut milk!
It is thicker and creamier than other coconut milk and it makes my Cashew Cream taste better than ever; even my extremely picky 6-year-old likes it and says it reminds him of pudding!
It is literally finger-licking good!
I like to use Cashew Cream as a topping in a breakfast bowl with fruit and my Raw Nut Granola! SO GOOD!
Try it out and let me know what you think of my Cashew Cream recipe.
- 1 cup raw Cashews, soaked for at least 2 hours
- 2 Dates, pitted
- 1 tablespoon pure Maple Syrup
- 1 tablespoon fresh Lemon Juice
- 1/4 cup canned Coconut Milk (the thicker, the better!)
- 1/8 cup Water
Soak 1 cup of raw cashews in water for at least 2 hours prior to making this recipe so that they will easily blend into a creamy sauce. Rinse soaked cashews and add to a high powered blender. Add the remaining ingredients and blend at a high speed until mixture is a thick creamy texture.
You may or may not need to add a tiny amount of water for desired texture (start by adding 1 teaspoon if needed). Refrigerate Cashew Cream in an air tight glass container or mason jar for up to 5 days.