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“This is a delicous cashew cream that can be used to replace sweetened condensed milk, or used as a luciously thick dessert topping. You'll find ways to use it... It comes from a cookbook called Vegan Chocolate by Fran Costigan. She's a dessert genius and I highly recommend her book!”
READY IN:
4hrs 6mins
YIELD:
1 3/4 cups
UNITS:
US

Ingredients Nutrition

  • 1 cup whole raw cashews (5 ounces/142 grams, rinsed and soaked 3-4 hours or overnight. Or use boiling water and they'll be re)
  • 23 cup water (I actually use about half because I like the cream to be thick, 160 ml)
  • 14 cup maple syrup (60 ml)
  • 1 teaspoon vanilla extract
  • 14 teaspoon guar gum (can substitute xanthan gum or omit)

Directions

  1. Drain the cashews and put them in a blender. Add the water and maple syrup and vanilla. Blend until the cream is perfectly smooth.
  2. Add the guar gum and blend for another minute and a half.

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