Print

Coconut & Vanilla Cashew Cream

We left dairy out of our kitchens a long time ago. Enter, the cashew nut! This special nut delivers a smooth and creamy consistency, helping you to whip up a delicious vanilla cream to add to any sweet treat. Mix it up with coconut milk and a few other special ingredients and you’re onto a winner. We love it layered up in a parfait with fresh fruit and our very own chia pudding, as a dip for strawberries, scooped onto warm berry crisp, and all over our breakfast waffles(if our mini plant-pushers have anything to do with it!).

You’ll be a) surprised at how easy this is and b) how scoopable it is! Trust us, this is the new real deal.

Scale

Ingredients

Instructions

  1. Blend the soaked cashews, agave, coconut milk, soy milk, salt, and vanilla extract until smooth.
  2. Add xanthan gum to help thicken it up, and blend for another minute.
  3. Pour into bowl, cover, and set in the fridge for 30 minutes until ‘scoopable’.
  4. Serve with fresh fruits, berry crisp or as a rich layer in parfaits.

Notes

Bonus: this is dreamy on our Wicked Kitchen Raspberry Brownies and Sticky Toffee Pudding if you live in the UK and have access to a Tesco store. It’s featured in our Wicked Healthy Kids Cooking class, which you can find online, here!

Keywords: vegan cream, cashew cream, dairy-free fruit dip