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Cashew Cream

What you need: 

4 ounces raw cashews
1/2-2/3 cup water, as needed
small dash maple syrup
drop vanilla extract

What you do: 

1. Whiz all the ingredients around in a food processor, scraping down the sides as necessary.
2. Adjust consistency and flavor by using more or less water and/or sweetener and vanilla.
This is an easy and deliciously wonderful, dairy-free alternative to cream. A food processor is essential. Most excellent served with cake.

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I haven't tried this particular recipe, but the one I use says to soak the cashews overnight and then thoroughly drain--and this is key!  Makes a most decadent non-dairy cream.

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