Cashew Sweet Cream
- 1 cup raw cashews, preferably soaked 2 to 3 hours
- 4-5 medjool dates
- 2 teaspoons vanilla extract
- 3/4 – 1 1/4 cup water +
Combine all ingredients, start with only 3/4 cup water, and blend until creamy, about 3-4 minutes. Add additional water 1 or 2 tablespoons at a time until desired consistency. If you find you added too much water, add a few more cashews and blend. Taste for flavor adding an extra date or two for added sweetness if desired. Store in an air tight container in the fridge for up to five or so days.
Makes anywhere from 1 1/2 cups and up, depending on how much water you use.
You may also like to use almonds without the skins. Soak your almonds at least eight hours or overnight.
Enjoy this clean sweet cream!