Coconut Cashew Cream

11 February 2015

This versatile cream is a fantastic dairy-free alternative to traditional cream, and I promise you its just as creamy! Delicious with both savoury and sweet dishes. I like to make a whole bowl of this cream and store it in an air tight glass jar for up to five days so that it is ready and waiting whenever I need it.

Ingredients

165ml can coconut milk

1 cup activated cashews (activated means soaked in water overnight)

4 tsp. sweetener of your choice

1 tsp. vanilla extract

Instructions

Place all ingredients into food processor and blend on high speed until smooth creamy mixture is formed.
Store in fridge until ready for use.

Additional Ingredients to flavour cream

5 large strawberries

1 cup blueberries

1 tsp cinnamon

½ cup almonds

1 tbsp. maple syrup

1 cup grated carrots

1 tbsp. lemon juice

Serving Suggestion

Serve on top of pancakes, French toast, or use as an icing for any healthy cupcake or cake

Enjoy!

Yours in Health Always,

Cara-Lisa

xoxo