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cashew cardamom cream

Cashew Cardamom Cream

Catherine BarclayCatherine Barclay
This Cashew Cardamom Cream is a luscious vegan dessert topping featuring the rich creaminess of cashews blended with the exotic warmth of cardamom and cinnamon. Perfectly sweetened and irresistibly smooth, this indulgent treat adds a touch of luxury to any dish, with its delicate balance of nutty richness and aromatic spice.
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Course Sauce

Ingredients
  

  • 1 cup raw cashew nuts
  • ¼ cup maple syrup
  • 1 tsp lemon juice
  • ⅛ tsp ground cinnamon
  • ⅛ tsp ground cardamom
  • ¼ cup soy milk
  • ½ vanilla bean

Instructions
 

  • Place the cashews in hot water and set aside.
  • If the vanilla bean is dried, soak it in boiling water for at least 15 minutes to soften.
  • Drain the vanilla bean and cashews, cut the bean in half and add half to a blender along with the cashews and all the other ingredients.
  • Blend until creamy and smooth. Store the cashew cream in a sealed container in the fridge for 3-4 days ... if it lasts that long.
Keyword cardamom, cashew cream, dessert, plant-based, vegan, wfpb
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