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Sauces, conserves & preserves
Vegan cashew nut and vanilla cream
This vegan vanilla cream is rich, velvety, and totally delicious. It’s very easy to make, using simple ingredients. Adjust the amount of plant-based milk to get the thickness that you prefer, from a thin sauce to a thicker custard. It works very well with cakes or poached fruit, or just serve it alongside any of your favourite desserts for the ultimate comfort food!
Ingredients
- ½ cup cashew nuts
- ½ cup plant-based milk, e.g. ReRooted oat or almond milk
- ¼ tsp vanilla powder
- 3 tbsp maple syrup
- pinch of salt
Method
Prep time:
10 min
PT10M
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Step 1
Put the cashew nuts in a heatproof bowl and pour boiling water over until covered. Let them soak for at least 20 minutes.
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Step 2
Drain the cashew nuts and put them into a blender.
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Step 3
Add three quarters of the plant-based milk and all the remaining ingredients, then blend until smooth. Slowly add the remaining milk until you achieve the desired consistency.