Vanilla Cashew Cream

By Bailey1_

Ingredients

• 130 g organic cashews (about 1 cup)
• 120 ml almond milk (1/2 cup)
• 1 organic vanilla pod
• 1 rounded tsp honey (or vegan alternative)
• tiny pinch of salt

Details

Servings 1
Adapted from glutenfreescdandveggie.blogspot.co.uk

Preparation

Step 1

Cashew Cream is a wonderful dairy free alternative to cream. On hot puddings it is amazingly delicious and reminds me of custard and it can be used quite successfully in place of dairy cream in many recipes. If you haven't tried it yet, it is so easy to make and if you're following the Specific Carbohydrate Diet it really can brighten up an apple pie or hot pudding!

You may find that you would like to add more almond milk to make it runnier so add a little more to achieve the consistency you require. Also, when adding the honey or other liquid sweetener taste the cream because you may like it sweeter than I do.

Soak the cashews in filtered water for about two hours then rinse well and tip into a blender.

Add the seeds from the vanilla pod and the salt then pour in the almond milk.

Blend until smooth adding a little more almond milk if required then

add the honey to taste.

You may find that you have to keep stirring it or pushing the bits from the side of the blender but it doesn't take long.