Cashew Cream

This plant-based, dairy-free creamy goodness is super simple to make. With its subtle flavor it can be used as an alternative to heavy cream for many recipes. You can keep it plain or make it sweet or savory. However you choose to make it it is sure to be a hit!

Cashews are botanically seeds that come from the cashew apple. The bottom end of the cashew apple connects to the cashew seed, which is contained in a shell. The top end of the cashew apple is connected to the stem on the tree. There are many health benefits to consuming cashews. Cashews are packed with protein with 5g per ounce! Cashews are full of copper and phosphorus and other minerals and vitamins. They also contain antioxidants, one in particular called zeaxanthin which allows our bodies eyes protective UV ray filtering functions. Cashews have a lower content of fat than most other nuts and consist mostly of oleic acid (think of olive oil) which is classified as either monounsaturated or polyunsaturated acid omega 9 fatty acid. Unlike omega 3 and 6 fatty acids, omega 9 fatty acids are not essential meaning you don't need to get them in your diet to function. However in moderation the health benefits can be quite substantial. Healthy fats help increase nutrition absorption of fat soluble Vitamins A, D, K and E


Ingredients
1 cup Cashews (soaked)
1/2 cup Water
Pinch of Salt 

How to make
Soak cashews in water for at least 8 hours, drain and rinse. To a blender or food processor add soaked and rinsed cashews and water and blend for 1 to 2 minutes until smooth. Add more water if needed. To make it like a sweet whipped cream add 2-3 dates (soaked 20 minutes to and 1 hour) and 1 teaspoon vanilla and blend.

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Let us know in the comments what your favorite way to make this is and what you like to top it on!