Cashew Cream
Makes: 2 cups
  • 2 cups raw cashews
  • ¼ cup maple syrup or agave nectar
  • 1 tablespoon vanilla extract
  1. 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.
Recipe by Bakepedia at