Here it is, my recipe for cashew creme.
It was inspired by a recipe from Heather in her Whole Food Kitchen workshop. It's vegan. Creamy. Decadent. Delicious. There really isn't anything it doesn't taste amazing on. In fact I've seen a few savory versions of it that get used like nacho cheese dip with tortilla chips or spooned into burritos in lieu of sour cream. I'm trying one this week from this cookbook. (one of my favorites)
This version is delicious on fresh fruit, spooned over granola, or fruit crisp. I could probably tell you a dozen ways to eat it, but where's the fun in that? You should just make it and figure out something amazing on your own. I have one hint. Raw cacao powder + fresh raspberries + a spoon. Wow.
You can make this in a regular blender! I made it that way for a few years before I got the new fancy one. It's not quite as smooth, but it doesn't really matter because it's still incredible........
(makes about 3 cups)
1.5 cups cashews (soaked in water overnight)
1 c almond or coconut milk*
2 TBSP coconut oil
2-4 TBSP maple syrup (by taste)
1 tsp vanilla extract
1 generous dash of salt (maybe an 1/8 of a tsp or so?)
freshly grated nutmeg*
Soak the cashew in water overnight. In warmer months, this is best done in the fridge to avoid fermenting your cashews. (I speak from experience on this one.) The next morning, drain the water from the cashews & place all ingredients into your blender. Blend until smooth and creamy. If you use less milk (1/2 c) it will be very thick, 1 cup of milk results in stirred yogurt consistency when chilled. Keeps for at least 5 days, if it lasts that long!
*Coconut milk in the carton, not can.
*Fresh nutmeg makes all the difference! I'm guessing I use about an eighth of a tsp? I started using grated fresh nutmeg after taking Heather's class & I have not looked back since. The taste is SO much more vibrant. It makes granola *amazing*, seriously. And one jar lasts you a very long time, even if you use it regularly (like me).