Description
This sweet cashew cream is thick and dreamy. It is perfect for spooning over a fruit crumble or as a custard layer in your holiday trifle.
Ingredients
Units
Scale
- 2 cups unsalted raw cashews
- 3/4 cup water, divided
- 1/4 cup confectioners’ sugar
- 1/4 tsp sea salt
- 1/4 tsp vanilla
Instructions
- In a large glass bowl, cover cashews with at least 4 cups of water. Let stand for 12 hours or until soft, then drain.
- Transfer cashews to a high-speed blender, and add water, sugar, salt, and vanilla. Blend, using a tamper to help push cashews down, until cashews are very smooth. Add more water, 1 tablespoon at a time, if necessary. (Be patient with the blending process, only adding water if necessary.)
Notes
- This recipe makes a generous amount of cream. For a more versatile product, leave out the sugar and vanilla and only sweeten the part you need.
- Refrigerate in an airtight container for up to 5 days.
- For more plant-based cooking ideas, see our full Cheat Sheet for Less Meat.