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.
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 thinner sauce-like 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
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