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 an essential element to complement vegan desserts or to use as a component to some desserts – most notably vegan ice cream.
Alter the thickness of the cream to create a thicker variation, like a clotted cream, or a much thinner variation, similar to crème anglaise, by adjusting the amount of liquid used. The recipe below produces a thicker sauce consistency.
I use cashew cream as a layer in parfaits or served with
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This is my standard method for making a dessert cream that can be used for many different dessert sauces or creams – it is an essential element to complement vegan desserts or to use as a component to some desserts – most notably vegan ice cream.
Alter the thickness of the cream to create a thicker variation, like a clotted cream, or a much thinner variation, similar to crème anglaise, by adjusting the amount of liquid used. The recipe below produces a thicker sauce consistency.
I use cashew cream as a layer in parfaits or served with a bowl of fresh fruit. It is unbeatable when paired with apple strudel or slathered on a vegan scone with some compote!
Keep unused amounts refrigerated in a sealed container for 3-5 days.
Difficulty: simple
Yield: makes about 800 ml (a bit more than ¾-quart)