Dairy-free, gluten-free, soy-free, sugar-free
Cashew nut cream is an all round favourite in our house. We use it as a sweet dip for fruit and as a replacement for yoghurt and cream seeing Jacob can't have dairy. It's amazing how yum it is with just a few simple ingredients.
Cashew Nut Cream
115g raw cashew nuts
125ml coconut milk
1 tablespoon maple syrup, or to taste
1/2-1tsp natural vanilla extract, or to taste
Soak the nuts and 1/2tsp of salt in a bowl of water overnight at room temperature.
Strain the nuts and rinse well. Add the remaining ingredients and process until very smooth (the thermomix is great for getting it really smooth!) Adjust the sweetness with maple syrup and vanilla, as desired. The cashew nut cream will keep for a week in the fridge.
Recipe originally from Jude Blereau's 'Wholefood for children'.