Cashew Coconut Cream

Can't believe it's got no dairy? Once you start making custards and creams from nuts and coconut, you won’t feel as though you are missing out on creamy treats ever again. We don't generally consider our foods to be substitutes, but it’s a good way to start when you are eliminating foods from your diet, whether by necessity or choice.
This stuff is awesome, serve it with our apple cake recipe, use it as a filling for a tart, layer it with fruit and top with grawnola, or freeze it for a for a few hours and you've got ice cream.

1 cup cashews (soaked)
1 young coconut (meat only – drink the water or make keifer out of it, soooo good for you)

Blend until smooth (add a little filtered water or coconut water to get things moving if you need it, but keep it to a minimum)

2 Tbl spoons agave/maple syrup/a few drops of stevia (what ever your sweet-tooth preference is)
1/2 vanilla bean or ½ tsp of vanilla extract
2 Tbl spoons of coconut oil, melted
½ tsp lecithin (optional)

With the blender running pour in the remaining ingredients, blend until smooth.
Chill for 1-2 hours before serving.

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