Easy to make, this incredibly unctuous (love that word), gooey cream has no freaking dairy in it. None. Zippo. Nada… But you’d hardly know it. It tastes amazing on coconut ice cream, strawberries, bananas, across muesli or slathered over your pancakes. Or you can just spoon it in to your gob when the mood hits.
2 C Cashews, raw and unsalted
1 Vanilla pod, seeds or 1 Tbs Vanilla essence
3 Dates, pitted or 1/2 C Raisins
OPTIONAL Maple Syrup to taste
Makes approximately 2 ½ cups
PLACE cashews in a bowl, cover with water, and refrigerate for 2-8 hours.
DRAIN the cashews after they’ve soaked for the prescribed time. This liquid you can discard.
BLITZ dates or raisins to a fine paste in a food processor or blender. Add a teeny bit of water to help but it’s important to get the contents very finely processed for a smooth end product.
ADD drained cashews to the blitzed fruit in the food processor. Add about 2-4 Tbls of water and the vanilla to begin the blending process.
PROCESS and watch the sauce turn a gorgeous creamy beige. If it’s too thick, slowly add more water until you get a consistency like thick yoghurt.
OPTIONAL Add a dash of maple syrup to lift the sweetness and deliver an extra level of flavour.
STORE in a sealable jar or container. Keeps in fridge 1-2 weeks.