If you haven't yet started stocking cashews in your pantry then now's the time! Cashews are an essential component in plant-based recipe creation due to their versatility. They can be made into a sweet or savory creamy or sauce very easily. You don't have to necessarily soak cashews, however, I find that creams and sauces are much more silky smooth when cashews are soaked in warm water for 30 minutes or room temperature water for 1–2 hours, then drained, before blending. Cashews can easily be made into cashew cheese, sour cream, cream cheese, Alfredo sauce, or as a sweet treat like this vanilla cashew cream that pairs perfectly with fruit crisps, vegan pies, or as a fresh fruit dip.
Easy Vanilla Cashew Cream
Serves: 4
Prep time: 5 minutes
Cooking time: none
Ingredients
1 cup raw cashews, soaked in warm water for 30 minutes, drained
1/2 cup plant-based milk, unsweetened
2 Tbsps maple syrup
1 tsp vanilla extract
1 pinch salt
Directions:
Place the drained cashews, plant-based milk, maple syrup, vanilla, and salt into a blender or food processor.
Blend until smooth.
Taste for additional flavors of your choice (more maple for sweetness or vanilla for vanilla flavor) or add additional milk if you’d like a thinner consistency, depending on how you’re using the Vanilla Cashew Cream.
Add flavor
For a different flavor note, add a pinch of ground spice, such as cinnamon or nutmeg.
Add a splash of lemon juice.
How to use
Use on top of morning grains.
Use to sweeten smoothies and desserts.
Add to marinades and dressings.
Nutrition Information
Per serving (4 servings): 320 calories, 26 grams carbohydrates, 2 grams fiber, 6 grams protein, 23 grams fat, 51 milligrams sodium