This is perfect with Yule log, or any sweet dessert. It is the consistency of whipped cream and tastes heavenly.
Sweet Cashew Cream
1 cup Cashew nuts, soaked
1 cup cranberry soak water (from soaking cranberries. Any other fruit soak water will do.)
1 tsp cinnamon powder
1 dsp Coconut nectar (a nearly-raw sugar alternative made from coconut.)
Simply blend all the ingredients together until you have a smooth cream.
Use straight away or keep in the fridge for a couple of days.
The tradition of the Yule log goes back centuries. A specially selected log was burned at Yule and the ashes saved for the new year.
Today most of us don’t have open fires and I don’t think the landlord would appreciate me burning a yule log, so a cake version is required.
This yummy mixture can be made in advance and frozen or whipped up the day before the hoards arrive.
- 1 cup walnuts, soaked overnight
- 1 cup raisins, soaked for a few hours
- 1 cup organic apricots (unsulphured) soaked for a few hours
- 1 cup dried figs, soaked for a few hous
- 6 organic dates, soaked for a few hours and cut into small pieces
- 1 dsp(UK) (US tablespoon) maple syrup or agave nectar
- The grated zest and juice of 1 organic orange
Drain the almonds and walnuts, and place them in the food processor and process until broken down into very small pieces.
Add the raisins, cranberries, cinnamon, orange juice and orange peel.
Add the date pieces down the chute of the food processor as this will bind the mixture together.
Remove the mixture from the food processor and put it in a large mixing bowl.
Chop the apricots and figs into small pieces and mix into the main mixture.
Shape the mixture into a log shape (be creative – do knobbly branches etc!) onto a dehydrator non-stick sheet and dehydrate on 115˚ F until it is the right consistency. You can remove the non-stick sheet half-way for more even dehydrating and re-shape the log.
Slice this and serve with a warm sauce. (Tomorrow’s recipe!) Tip: Save the cranberry soak water.