Chocolate Cake with Cashew Cream
Cashew cream is a delicious alternative to dairy cream, and very quick to make. We like it on fruit salad, chocolate hazelnut brownies or cake, spelt scones with jam, or dolloped into hot chocolate or coffee!
You can soak the cashews in some water for a few hours first if you have time.
- 150g raw cashews
- 150g water
- 2 dates, or a dash of pure maple syrup or raw honey
- 1 tsp vanilla extract
- Blend all ingredients in the Thermomix for 1 minute on speed 9.
- This will thicken once it's been in the fridge for a while, or use it straight away as pouring cream.
To make Cashew Milk, just use 100g cashews to about 600g of water, plus the dates/honey/maple syrup.
Note: I also make an unsweetened version for savoury dishes where I need to replace the cream – for example, in butter chicken. Just leave out the dates/syrup/honey & vanilla, and add some herb salt. If I want a cheesey cream, I add a couple of tablespoons of yeast flakes as well as the herb salt.
Cashew cream on fruit salad for breakfast – yum!