The holiday season is rapidly approaching, and with it, the need for something to go with pumpkin and apple pies, Christmas puddings and mince pies. This cashew sauce is a great vegan replacement for pouring cream regardless of whether you’re avoiding dairy or not. Make it the day before and leave in the fridge for easy entertaining.
Note: the use of boiling water allows you to blend a thicker mixture (which will thicken even further if chilled).
1 cup raw cashews
2 tbsp sugar
1 tbsp maple syrup
pinch of salt
1/4 – 1/2 tsp lemon juice
1/2 cup boiling water
Put all the ingredients except for the water into a blender. Add the boiling water, and blend until completely smooth.
Check for flavor; adjust the sugar level, and add the rest of the lemon juice if you prefer a slightly tarter cream.
At this point, you can either chill it or use as is.