Sweet Cashew Cream

Sweet Cashew Cream

(Adapted from a Craig Cochrane recipe by Mariola Pratt)

Use in desserts or as a frosting

Ingredients:

  • 1 cup raw cashews (whole or pieces)
  • 2 pitted Medjool dates
  • ¼ teaspoon vanilla extract

Directions:

  1. Place cashews in a small bowl, cover with water, and soak for 2 hours. Alternatively, place cashews in a small pot, cover with water, and boil for 5 to 10 minutes, until they are soft
  2. Remove softened cashews from water with a slotted spoon and transfer to a blender. Add 1/3 cup water and whip until smooth.
  3. Add the dates and vanilla extract. Refrigerate for up to one week