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).
- 50g cashews
- 7 dates
- 1 tsp melted coconut oil
- Dash of vanilla extract
- 4 tbsp non-dairy milk (add more for a thinner cream)
- 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.