Cashew cream works better than what you probably think. It produces a smooth, creamy spread to add to desserts, eat off the spoon, on your gluten free pancakes or on slices of apple with cinnamon. Yum!
2 cups cashews, soaked in filtered water with a dash of lemon or apple cider vinegar for at least 5 hours (or overnight)
Seeds from 1 Vanilla Pod
1/2-3/4 cup water (depends on the thickness of the cream you desire, you may want more)
Small pinch Changing Habits Seaweed Salt
3 tbsp Coconut oil
1
Place all ingredients, except for the water, into a blender and blend - slowly adding the water until you get to your desired the thickness of the cream.
2
You will need to scrap down the sides of the blender to keep it blending smoothly.
CategoryCondiments
[cooked-sharing]
Ingredients
2 cups cashews, soaked in filtered water with a dash of lemon or apple cider vinegar for at least 5 hours (or overnight)
Seeds from 1 Vanilla Pod
1/2-3/4 cup water (depends on the thickness of the cream you desire, you may want more)
Small pinch Changing Habits Seaweed Salt
3 tbsp Coconut oil
Directions
1
Place all ingredients, except for the water, into a blender and blend - slowly adding the water until you get to your desired the thickness of the cream.
2
You will need to scrap down the sides of the blender to keep it blending smoothly.
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