Cashew -Pear Cream (cream or whipping cream substitute)
This is the healthiest, most delicious replacement available for whipping cream. Use in a breakfast bowl, on fruit salad, on pumpkin pie, apple crisp, baked or grilled fruit or other desserts.
1 x 15 oz can or jar of pears in water or juice or about 2 cups home canned pears with juice
1 1/2 cups raw cashews (soaked for 2-4 hours* and drained)
1/2 tsp vanilla
Directions
- Blend ingredients at high speed until very smooth.
- Pour into a jar and refrigerate. For a thinner cream sauce, use 1-1 1/4 cup cashews, for a thick whipping cream consistency, use 1 3/4-2 cups cashews.
Notes:
Use home canned pears if available.
To make a raw pear cashew cream, use ripe fresh pears (2-3 large pears) and 1/4 cup water or coconut water with 1 1/2-2 cups cashews.
*Soaked cashews blend more easily, but raw cashews (well rinsed) can be used.
Plain Cashew Cream (no pears)
1 cup raw cashews (soaked for 2-4 hours* and drained or just rinsed)
1/4-1/2 cup water or coconut water (depending on thickness desired)
2-3 medjool dates (other other dates – double amount if using small dates)
1/2 tsp vanilla
Directions
- Blend ingredients at high speed until very smooth.
- Pour into a jar and refrigerate.