Now back in my first ever recipe on this blog, for Salted Caramel Pecan Granola, I promised you all that I would, at some point, put up a recipe for cashew cream. That time is now.

Cashews are a gift to all food, but especially vegan food. Cashews to make cheese, cashews to make cheesecake, cashews to make cream, cashews to make milk… these things are the MVP of the nut world. Let’s get to it.

Ingredients

100g Cashews

30g Maple Syrup

1tsp Vanilla Extract

Method

1. If you’re a raw vegan, soak these cashews in a bowl of water overnight. If you are not, and you have minimal patience, boil these cashews in water for 15 minutes, and drain once done.

2. Throw the cashews, maple syrup and vanilla extract in a blender. Blend until smooth. If like me, you only own a cheap blender, I find it best to use a regular blender until the cashew cream reaches a chunky paste, and then pour it into a bowl and finish blending it with a hand blender.

3. Pour out into ramekins, or jars, or whatever you please. Makes two servings, and is best served chilled. As always, I have topped my cashew cream in the photo with Salted Caramel Pecan Granola. They’re a perfect match, and the high-protein granola nicely balances out the macros of the breakfast.

Per Serving:

322 Calories

9g Protein

22g Fat

25.5g Carbs