Whipped Cashew Cream

• March 29, 2012  |
• by Kirstin Uhrenholdt

Like me, if you love whipped cream much more than you need it, you probably will be very happy with this recipe. It’s sweet and creamy, rich and fluffy, but without dairy, or added sugar. Made with fruit and nuts it quickly comes together with a whir of your blender.

Whipped Cashew Cream

You Need:

1 cup unsalted cashew nuts (you can also use almonds)
1 medium sized sweet apple, peeled and cored
¼ cup cold water (or apple juice)
1 teaspoon vanilla
Pinch of salt

To Make:

If you have the foresight, soak the cashews in water overnight. If not, put them in a small pot of water, when it simmers turn off the stove, let the cashews cool in the water. They should be fairly soft when cool.

Pour the water into your blender, top with the remaining ingredients and blend until smooth and fluffy, scraping down the blenders sides now and then. Dollop on fruit, plop on pie, smother a banana split.

Cook’s tips:

If you have a sweet tooth you can add a few dates or a spoonful of honey.

Any leftovers can be used the next morning as extra protein in your breakfast smoothie.