Sometimes dessert just calls for a whipped cream-like topping.
If you don’t eat dairy, regular whipped cream is out. Coconut “whipped cream” is pretty common, but what if you want something just a little different? (I love coconut as much as the next girl - probably more, actually - but I have to admit, even I can get a little sick of it.)
Enter Cashew “Cream”, which is not only super smooth and lusciously creamy, but also boasts the added benefit of protein. The really great thing about cashew cream is that you can make it as thick or thin as you want (depending on what you want to use it for) by adding more or less water. Make it thinner to use in beverages like smoothies or hot chocolate, or to make sauces. Make it thicker to dollop on things like Chocolate Custard, pancakes, waffles, or a bowl of fruit.
Cashew “Cream” is really versatile and can go either sweet or savory (I’ve frequently seen it used as the base for vegan “cheese” sauces). This version is slightly sweet; depending on how sweet you like things, you could add more maple syrup and less water as desired.
Stay tuned for recipes using this fridge staple!Print