Adapted from The Passionate Vegetable by Suzanne Landry, Health Inspired Publishing
Such a yummy, creamy topping. Tastes so much like soft cream, rich and velvety.This is a wonderful cream topping for fruit salad, berries and cream, and any dessert that needs a cream topping.
1 cup presoaked raw cashews
1 cup almond milk vanilla or plain
½ tsp vanilla extract
1 Tbs agave syrup or honey
Presoak cashews in water overnight or for several hours Drain the pre-soaked cashews; place in blender with remaining ingredients; blend on high until creamy (this takes several minutes depending on the speed and motor or blender. It should be smooth and creamy like real cream. Add a little more almond milk if necessary This will store in the refrigerator for up to 5 days.
Macadamia or Almonds may be substituted for cashewrs. This cream is non-dairy (parve)
Yields: 1 ½ cups
Recipe, kosher, dairy or parve