Cashew Cream is a delicious dairy free option for topping anything that you would add cream cheese frosting too.Print
Cinnamon Cashew Cream
1 cup raw cashews, soaked
1 can coconut milk, unsweetened. (2/3 cup coconut cream)
¼ cup maple syrup
1 tsp. vanilla
¼ tsp. lemon juice
2 Tbsp. coconut oil, softened
1 tsp. cinnamon
pinch of sea salt
Soak the cashews by placing in a bowl and cover with 2 cups water. Allow to soak for a couple hours. Drain, discard water and rinse cashews until water runs clear.
Place canned coconut milk in the refrigerator and allow to chill for a couple hours. Open can a carefully scoop out the cream. Use the liquid for something else like a smoothie. J
In a food processor or high-powered blender add the cashews. Blend until they form a thick paste.
Add in the remaining ingredients and blend on high until a smooth cream is created.
You may need to add a small amount of water if the mixture gets too thick, add in ¼ tsp. at a time.
Transfer to the refrigerator and chill. Cream will thicken as it is chilled.