I like to mix up a batch of this and keep it in a box in the fridge.
1 Cup Cashew nuts, soaked and rinsed
1 dsp/tbs Baobab Powder (this is optional – I use a lot of baobab!)
Fruit juice/ Water or Fruit-Soak Water as required.
A pinch of Vanilla Powder or a bit of chopped Vanilla Bean
Blend or process everything until really smooth. Use little liquid if required.
The consistency should be that of a thick cream, but make it thinner if you want to pour it.
Keeps for about a week in the fridge.
- sweet cashew cream: a basic recipe of amazingness (veggienook.wordpress.com)
- Smooth(ie) Talk: Cashew Cream (the-tasty-truth.com)
- “Fresh” cashews (onlinecookingadventures.wordpress.com)
- Yesterday’s Smoothie. (simplylearningtolive.wordpress.com)