Thick Cashew Cream for Desserts

Thick Cashew Cream Sauce for Desserts.

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.

1/2 cup raw cashews
1/2 cup water
5 oz firm tofu (not extra firm)
2 tbsp sugar
1 tbsp maple syrup
pinch of salt
1/4 – 1/2 tsp lemon juice

Put the cashews and water into a blender, and blend sufficiently to immerse the cashews. Leave to soak for 1/2 hour to soften the cashews.

Process the cashews again, then add remaining ingredients including 1/4 tsp of the lemon juice, and blend again 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 and use as is, or gently heat in a pan before either eating or chilling. This heating process removes the slightly grainy texture, and the chilling thickens the sauce (pourable at room temperature, more like cream cheez when chilled.)

Serve with apple pie, Christmas pudding, apple crumble, pumpkin pie, etc.


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