Vegan Cashew Cream Recipe

  • 1 cup raw cashews
  • 2 cups of filtered pear or apple juice
  • 2 Tbsp of melted coconut oil
  • 2 tbsp agave syrup
  • ½ vanilla pod
  • Bring the cashews and juice to a boil, then reduce heat and simmer until the cashews soften (5 – 10 minutes)
  • Cover, and leave to cool for a couple of hours, or overnight in the fridge
  • Drain the cashews, reserving the liquid
  • Blend the cashews with the oil and vanilla, adding a small amount of the reserved juice as needed to help things along. Use as little liquid as possible – the cream should be thick
  • Add the agave syrup gradually, testing until it has the right amount sweetness for you
  • Using a spatula, transfer the cream from the blender to a covered storage container, and refrigerate.
Erika Doolan Nutrition Ireland
Rustic Stone – Nutritionist
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