March 25, 2013
Sweet Cashew Crème
(Need cream for a savory recipe? Try unsweetened cashew creme.)
1 1/2 cups (340g) whole, raw cashews (or 1 cup (225g) cashew butter)
1/3 cup (75ml) water
1/4 cup (60g) maple syrup
1 teaspoon vanilla extract
If using whole cashews, begin by grinding them down in your food processor. It may take 5 to 10 minutes for the cashews to begin releasing their natural oils and turn into a smooth paste, but don't stop short, as it is important that there are no lumps.
Add your freshly processed cashew butter (or a store-bought version, available in many natural food stores) to your blender or food processor along with the water, maple syrup, and vanilla. Process to combine.
Recipe from "My Sweet Vegan" by Hannah Kaminsky.
All figures are per serving (assumes 6 servings).
Fat: 12 g
Carbs: 16 g
Fiber: 1 g
Protein: 5 g
Sodium: 6 mg