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#VANILLA CASHEW CREAM RECIPE FULL#
#VANILLA CASHEW CREAM RECIPE FREE#

Use it as a dip for your favorite fresh berries or fruit.

Add a dollop on Waffles, Pancakes, or Chia Pudding.

With this one recipe you can create many wonderful creations! The uses and flavor combinations are only as limited as our imagination and taste buds.

Freezer: For longer storage, keep in the freezer for up to 2 – 3 months.

Refrigerator: Leftovers can be stored in the refrigerator for up to 6 days in a covered container.

Use right away or let it chill in the refrigerator before using. Once you’ve prepped the cashews, simply add them, along with the dates and water to the cup of your favorite blender and blend until creamy, stopping every so often to scrape down the sides as needed.

#VANILLA CASHEW CREAM RECIPE FREE#

Feel free to skip this step if you don’t have nut sensitivities. Or cover with cool water and let soak for 1 – 3 hours. Add the cashews to a bowl and cover with hot water, let soak for 10 minutes. It’s powerful, small and cleans up nicely! I love using my NutriBullet (affiliate link) for making cashew creams and sauces. Making cashew sweet cream is so easy to make, and you don’t need an expensive blender either.

#VANILLA CASHEW CREAM RECIPE FULL#

(Note – The full printable recipe is at the bottom of this post) pinch of mineral salt – Just a pinch will do to enhance the flavors.2 teaspoons vanilla extract – Adds an overall wonderful flavor!.3 – 4 pitted medjool dates – Use the freshest you can find, as they are soft and supple.1 cup of raw cashews – Soaking the cashews first will aid in digestion and will take anywhere from 5 minutes to 3 hours, depending on the method of soaking (more on this in the recipe card).In this recipe, cashews are blended with dates and vanilla, creating simple and delightful sweet cream that’s versatile and delicious. Just before serving, sprinkle the top with cacao powder.Serving Suggestions Ingredients You’ll Need This cake is great cold, but not frozen! Be patient and let the pieces you are gonna eat defrost in the fridge for 30 minutes.ġ0. Remove the cake from the mold and wait a few minutes before cutting it in pieces (it's much easier if you warm your knife in hot water before each cut)ġ0. Just before serving, sprinkle the top with cacao powder.ġ or 2 expresso shot (depending on your preference)ĩ. This cake is great cold, but not frozen! Be patient and let the pieces you are gonna eat defrost in the fridge for 30 minutes.ĩ. Remove the cake from the mold and wait a few minutes before cutting it in pieces (it's much easier if you warm your knife in hot water before each cut)Ĩ.

Once the first layer is set, prepare the second layer the same way and freeze it again for another 3h.ħ. Pour the vanilla cream over the base and freeze for at least 3 hours.Ħ. Add coconut oil at last and blend until well incorporated.ĥ. Blend all ingredients together in a high-speed blender until nice and creamy. To prepare the first layer, rinse and drain the cashews.Ĥ. You could use a springform pan instead.ģ. Press into a 6’’ (15 cm) square baking pan evenly and place into the freezer for 30 min until it firms up. Process all the crust ingredients in a food processor until a dough is formed.Ģ. Chocolate and coffee=best way to start the day! This is now my new favorite dessert and I couldn't wait to share it with you guys! Let me know if you find this yummy recipe useful and give it a try.ġ or 2 espresso shot (depending on your preference)ġ.