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Cashew Cream
This is another tasty and useful cream for topping fresh fruit and desserts or to stir into soups for added richness. It is the consistency of thick double cream but is dairy free.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 2 oz (55 g) unsalted cashews | 1/2 tsp vanilla extract | |
| 4 fl oz (120 ml) water | 1/4 tsp maple syrup |
directions
Prep:
10 min
Total:
15 min (Quick)
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1
In a food processor blend the cashews and half the water to a thick paste (about 2 minutes), stopping and scraping down the sides as necessary.
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2
Slowly add the remaining water through the funnel or top and blend until smooth (about 2 minutes). To make sweet cashew cream, blend in the vanilla extract and maple syrup.
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