Cashew Sweet Cream

Cashews are such an incredible and versatile ingredient in the vegan & raw vegan kitchen. They can be made into cheeses, sour creams, dressings, sauces and raw cookies to name a few. Here is a simple and delightful sweet cream version. This sweet cream can be used in many ways. With varying the amount of water, this can be a thick cream or a drizzle style cream. Using a thicker cream you can use as a dip for fruits or as a center in a raw fruit tart. You can also use it to top on pies as a cool whip replacement, or as a frosting for cakes and cupcakes. Add to the center of crepes along with some fruit. It can be slathered on top of pancakes, waffles, banana bread or cinnamon swirl bread. You can even add in a little cinnamon, vanilla bean seeds or other favorite dessert spices. The uses and flavor combinations are only as limited as our imagination and taste buds. With this one recipe you can create many wonderful creations. This is raw, minimal ingredients, gluten free, dairy free and so very delicious!

Cashew Sweet Cream

Ingredients

• 1 cup raw cashews, preferably soaked 2 to 3 hours
• 4-5 medjool dates
• 2 teaspoons vanilla extract
• 3/4 - 1 1/4 cup water +

Combine all ingredients, start with only 3/4 cup water, and blend until creamy, about 3-4 minutes. Add additional water 1 or 2 tablespoons at a time until desired consistency. If you find you added too much water, add a few more cashews and blend. Taste for flavor adding an extra date or two for added sweetness if desired. Store in an air tight container in the fridge for up to five or so days.

Makes anywhere from 1 1/2 cups and up, depending on how much water you use.

Notes: You may also like to use almonds without the skins. Soak your almonds at least eight hours or overnight.

Enjoy this clean sweet cream!