Naturally sweet, creamy goodness made from … cashews? Believe it. One of the best takeaways from the raw food crowd.
Soak the raw nuts in water for a few hours, drain, then give them a whirr in a powerful blender (Vitamix) to get a whipped cream texture. My daughter and I like to build parfaits with yogurt, a dab of chia pudding, cashew cream, and chopped bittersweet chocolate. Store in the refrigerator and use it for a week – in parfaits, over berries, or as a booster to your smoothie; the combo of fat and protein will stabilize your blood sugar and keep you going for hours.
Amy’s Kitchen Coach Tips:
- 1 cup cashews (soaked in water for 4 hours)
- 3/4 cup unsweetened almond milk
- 1 medjool date, pitted
- a few drops vanilla extract
- a pinch of salt
- Drain and rinse cashews with fresh water. Combine the soaked cashews (no water), almond milk, date, vanilla, and salt in a powerful blender. Purée until creamy, about a minute. (Using the Vitamix, I set the speed to "Variable", and go through three cycles of moving the speed from low to high.)