Viva La Vegan!

raw cashew cream

Ingredients:

1 cup raw cashews

¼ cup agave nectar (molasses for paleo)

¼ cup water

cinnamon if desired

 

Method:

Process cashew nuts in food processor

Add agave while still processing

Slowly add the water until as thick or runny as you like

Add cinnamon if desired

Makes approximately 1 cup of cream

Serve with fruit salad, cake, fudge or on top of chocolate (see pic above)

 

The cashew cream can be kept in the fridge for a few days.

The cashew cream can be frozen for a few months.

If frozen blend after defrosting and before using.

 

This is a versatile cream that can be added to any sweet dish.

If you would like to add to a savoury dish, just don’t add the agave.

 

Watch the how-to video:

 

Recipe and Photo © Leigh-Chantelle 2010

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