thermomix cashew cream
+ dairy free
+ gluten free
makes one cup
100g raw cashews, soaked in water for at least 6 hours, drained
2 tsp maple syrup, or to taste
1 tsp vanilla extract
Place all ingredients in TM bowl, blend for 30 seconds, speed 9. Scrape down sides and lid.
Blend for a further 20 seconds, speed 6. Ideally, refrigerate for a minimum 1 hour prior to serving as the cream will thicken in this time.
Serve with pancakes, waffles, fresh fruit, porridge, acai bowls, chia seeds and much more.
Store covered in the fridge for up to 6 days.
Serve this delicious cream with any breakfast, dessert or as simple as with fruit for a delicious snack. However our favourite is to pair it with Ellen's buckwheat and blueberry pancakes (recipe avaialble on our blog) We love these healthy pancakes! The banana and blueberries add natural sweetness, while the buckwheat flour adds nutrients and a nutty flavour.
Ellen has excelled herself with yet another vegan recipe. For more of Ellen’s thermie vegan recipes, check out her ebook ‘Hearty Vegan Thermo Cooked’.