This vegan cashew cream has a lovely toffee flavour thanks to the squishy dates and drop of vanilla. The perfect topping for cookies and cakes, or great frozen to eat as a dessert with fruit (or more cookies).
toffee cashew cream
Preparation time
Total time
Only five ingredients and a few minutes preparation time make this cashew cream recipe a great accompaniment to cookies, desserts or smoothies.
Author: Laura @ The Whole Ingredient
Recipe type: Dessert
Cuisine: 30 minutes or less, Vegan, Gluten Free
Ingredients
- 50g cashews
- 7 dates
- 1 tsp melted coconut oil
- Dash of vanilla extract
- 4 tbsp non-dairy milk (add more for a thinner cream)
Method
- Place the cashews and dates in a bowl and soak in recently boiled water for at least 30 minutes.
- Drain the cashews and dates and return to the bowl. Add the rest of the ingredients and mix until smooth using an electronic hand blender (use a food processor, if you have one).
- Keep it in the fridge for a couple of days, or freeze to use at a later date.
Notes
Preparation time does not include pre-soaking of the cashews and dates.
Emilia says
11/09/2014 at 2:52 pmThis looks awesome
a quiet vegan says
11/09/2014 at 3:06 pmThanks Emilia! I think it would work with lots of other flavours too… so many possibilities 🙂
Sian White says
11/09/2014 at 3:01 pmMmm this looks so good! All I need to do is buy some cashews and I’m all over this – sounds like it would make an excellent frozen dessert.
a quiet vegan says
11/09/2014 at 3:08 pmThanks Sian! It’s so easy to make, I don’t think it even counts as baking 😉 Let me know how it works you!