Vanilla Cashew Cream
This is my standard method for making a dessert cream that can be used for many different dessert sauces or creams – it is essential in the world of vegan desserts.
You can make this cream thick, like a clotted cream, or much thinner and something similar to crème anglaise simply by adjusting the amount of liquid used.
I use cashew cream as a layer in parfaits or served with a bowl of fresh fruit. I think it is unbeatable when paired with apple strudel or lathered on a vegan scone with a bit
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