1 cup raw cashews
¼ cup agave nectar (molasses for paleo)
¼ cup water
cinnamon if desired
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
Attribution-NonCommercial-NoDerivs 3.0 Australia Licence