Cashew (Whip) Cream

Oh my lord, this is delicious. And it happens to be vegan and paleo and gluten free and the best thing that happened to me this week. (Since I’m trying to limit processed sugar and dairy)

Don’t worry, it’s been a decent week. I’m just that excited about this stuff.

I usually have a post-meal hankering for something sweet, and I’m particularly delighted because a spoonful of this will satisfy that desire and I don’t have to feel guilty about it. And it’s easy to make.

I get an email newsletter from nutritionist Carly Pollack, and this recipe was one she shared as an approved source of sugar. Since it’s also in keeping with my current attempt to eat mostly paleo, I was stoked to try it.

Pollack also convinced me to experiment with making my own nut milk (mostly cashew), so you’ll likely be subjected to some upcoming experiments with the left over nut pulp. I’m not going to hijack this site into a “healthy” baking blog, but I’ll post about the adventures that ensue – especially if I find stuff that tastes good. Like this does!

I recommend refrigerating it before eating it (if you can wait that long), since it tastes better and more like cool whip when chilled. It’s not *really* whip cream in texture, but it’s close enough for those of us limiting dairy intake.

Cashew Cream (from Nutritional Wisdom)

Grade: A

  • 1 cup raw cashews, soaked for 2 hours
  • 1-1 1/2 tbsp maple syrup
  • 1 pinch sea salt
  • 1/4 cup filtered water, plus more to reach desired consistency
  • 1/2 tsp pure vanilla extract

Throw everything into a high speed/powerful blender and blast on high until thick and creamy. I used my smoothie blender. You could also use a food processor. It’s a good idea to start with 1/4 cup of water, and then gradually thin it out in order to achieve the desired thickness. I used a bit more than a tablespoon syrup and a bit more than 1/4 cup water. Chill and serve with anything, or just eat by the spoonful.

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