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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 175.0
  • Total Fat: 12.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.9 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.9 g

View full nutritional breakdown of Cashew Cream calories by ingredient
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Cashew Cream

Submitted by: ACRIDRABBIT

Introduction

This vegan cream substitute is decadent, rich, and delicious! Excellent topping for fruit or anything you might put whipped cream on. This vegan cream substitute is decadent, rich, and delicious! Excellent topping for fruit or anything you might put whipped cream on.
Number of Servings: 16

Ingredients

    2 cups raw, unsalted cashews
    2 cups vanilla soy milk (or almond, hemp, or rice milk or just water)
    2 tablespoons agave syrup or maple syrup, more or less to taste, depending on desired sweetness

Directions

Soak your raw cashews in enough boiling water to cover for about 15 minutes. Alternatively, soak overnight in the fridge in cold water.

Add your soaked, drained cashews to a blender or food processor (high-speed blenders work best for this). Add enough liquid to cover. Add more liquid for a thinner cream. Blend for about 5 minutes on high. The longer you blend, the smoother the cream. If you really want it smooth, send it through a cheesecloth afterwards.

The resulting cashew cream is not whipped or fluffy, just creamy and rich. Stick it in the fridge or freezer to firm it up a little!

Makes 16 1-tablespoon servings

Number of Servings: 16

Recipe submitted by SparkPeople user ACRIDRABBIT.






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