Use this Cashew Cream anytime you want a thick, creamy component that rivals whipped cream for your vegan desserts. Try it with Audrey Enriquez’ Vanilla Avocado Mousse. You can read our interview with her about her approach to making clean desserts in her position as Pastry Chef at a world renowned spa.
- 2 cups raw cashews
- ¼ cup maple syrup or agave nectar
- 1 tablespoon vanilla extract
- Soak cashews in water for 2 to 8 hours, or ideally overnight. Drain cashews and pour into a blender. Add maple syrup and vanilla extract and blend on high until smooth. If you have a difficult time pureeing the nuts, add water until you reach the desired consistency. Cream can be used as a vegan soft whipped cream.