Ingredients
- 1 cup of Cashews
- 1 Vanilla (bean)
- 1 teaspoon of Ground Cinnamon
- 1 tablespoon of Lemon Juice
- 3 tablespoons of Maple Syrup
- Salt (a pinch)
- 1/2 cup of Almond milk (or any plant-based milk)
Directions
Making cashew cream from scratch is a wonderful way to add flavor to a variety of dishes, especially healthy snacks. The nuts are packed with protein, healthy fats, fiber, and numerous micronutrients. Cinnamon, vanilla, and lemons give this homemade cream a lovely, aromatic flavor, while maple syrup delicately sweetens it.
- Soak the cashews in boiling water for an hour (or cold water overnight).(1 hour)
- Drain the cashews and dry them a little bit with a clean kitchen towel. Scrape the seeds out of vanilla bean.(3 minutes)
- Place cashews and vanilla seeds in a food processor and add the rest of the ingredients. Process until the mixture becomes creamy, thick, and smooth.(3 minutes)
- Adjust the sweetness to your preference and enjoy!
This cinnamon vanilla cashew cream is great on banana slices, Medjool dates, and homemade pancakes, such as these almond lupin pancakes with blueberries, amaranth carrot cake pancakes, or tasty lucuma pancakes.
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