Vanilla Cashew Cream

I’m a condiment girl. Sauces, spreads, dips…you name it. While I’m aware that I already have a cashew cream recipe up, I think this variation deserves it’s own special post (because it’s that good). It also reminds me of eating cooking dough, sooo there’s that.

Here’s what you’ll need:

• 1 cup of raw cashews

• 4 tbsp maple syrup

• 2 tbsp water (plus more for soaking)

• a splash of vanilla extract OR half of a vanilla bean, seeds scraped

• sea salt to taste

I HIGHLY recommend making cashew creams with a high-speed blender (Vitamix, Nutri-Bullet, etc). The results are simply better (noticeably so, in terms of texture).

Add the cashews to a clean bowl, and cover with enough water for everything to be completely submerged. Lid the bowl, or cover it with plastic wrap to soak overnight (at a minimum). I actually prefer soaking my cashews for a full 24 hours to ensure a super smooth consistency of your final product.

Once the soaking process is complete, drain the cashews, discarding the soaking liquid. Add the cashews to your blender, along with the maple syrup, vanilla and a pinch of sea salt. Blend on low speed until the bigger chunks have broken down, slowly increasing the speed to high. You might need to scrape the sides down with a rubber spatula from time to time. If the mixture is too thick, you can add the 2 tablespoons of water and continue blending. Depending on how long you soaked your cashews, the blending process can take up to 10 minutes - you’re looking for a super smooth consistency.

Use a rubber spatula to transfer the cashew cream into a mason jar, or storage vessel of choice - spoon to mouth is ok too :)

This will keep in the fridge for up to 2 weeks. Use it on toast, fruit, desserts…I mean, the possibilities are endless!