Cashew Cream

Ease of preparation: Easy, Moderate, Complex
Yield:  approximately 2 cups


  • 1 cup soy, rice or cows milk
  • 1 cup cashews, blanched and unsalted
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla


  1. Heat the milk in a small saucepan. 
  2. Add the cashews, turn off heat and let steep for 20 minutes.
  3. Add sugar and vanilla and puree in a blender until creamy and frothy. 
  4. Spoon over your favourite dessert.