Description
This cashews cream is great on pancakes, waffles, or oatmeal, in parfaits, or simply with fresh fruit as a dip.
Ingredients
Units
Scale
- 1 cup cashews
- 3 tbsp maple syrup (or coconut nectar to keep it raw)
- 1/2 cup almond milk or water
- 2 tbsp lemon juice
- pinch sea salt
- 1/2 tsp vanilla powder (optional)
Instructions
- Start by soaking the nuts. Put them into a medium bowl and cover with hot water. Soak for 30 minutes.
- Drain and rinse the cashews and add them into a food processor along with the rest of the ingredients. (you can start with only 1/4 cup of the almond milk if you want thicker consistency and add more if needed)
- Pour into a glass jar and store in the fridge for 3-4 days.