The perfect addition to your sauce repertoire. This versatile sweet vanilla cream is delicious poured on fresh fruit, waffles and pancakes.
Recipe by Chad Sarno
Preparation Time:120 minutes
Serves :12
Calories:166.4 kcal
Ingredients
- 1 1/2 cups cashews raw, then soaked for a couple of hours to soften
- 1 can of light coconut milkhcoconut milk
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup, or 4 pitted dates
- Pinch of sea salt
How To Prepare
- Once the cashews have been soaking for a couple of hours to soften, which makes them easier to blend, strain the water.
- Using a high speed blender, add the soaked cashews and other ingredients and blend until smooth. Use a touch of the water as needed to help the mixture blend.
- If you would like this cream to thicken up a bit to be more ‘scoopable’, add 1/4 tsp guar gum once the cream is at the consistency you would like.
Tips
- Take this sauce to a whole new level and add it to an ice cream maker for a delicious dairy-free gelato.
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