Homemade Vegan Cashew Cream


This cashew cream is more than dreamy. I’ve replaced yogurt with it in this parfait and I could eat it for breakfast, lunch and dinner. But, we are talking about nuts and a handful is a good portion size.

The cream I naturally sweetened with a Medjool date and a dash of cinnamon. Some like to add maple syrup, vanilla bean or agave nectar. In 1 cup of cashews, one date was enough to add a hint of a hint of sweetness. Berries are naturally sweet, so consider what you might be serving with the cashew cream before you sweeten with anything else.
Cashews are a plant-based source of protein, are high in healthy fat (consider portion control!), high in fiber, manganese, copper, magnesium, B6 and vitamin K. When puréed, cashews turn into a rich butter than makes a great spread, a dairy substitute or even a milk if you purée with more water to thin.
Here is how I made this decadent breakfast which would also make a healthy dessert if you need a little something after dinner.
Soak 1 cup cashews for 3-6 hours in water. Drain, then add to a food processor with 1 pitted date, a dash of cinnamon, and 1/4 cup water. Purée until creamy, approximately 2 minutes. Yes, that’s it. Makes 2-3 servings.
1 cup cashews
1/4 cup water
Dash cinnamon
1 pitted Medjool date

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