Rich Brandy Pouring Cream

Updated Dec 21, 2013: For a soy free version, use an additional 1/4 cup of cashews and 1/4 cup water instead of the tofu, then bring to a simmer to thicken.

I’m on the run-up to the holiday season, and getting all my recipes tested and ready to go. This sweet sauce is an adaptation of a recipe given to me by my mother in law for a sauce served as an ultimate indulgence with Christmas Pudding. The original was cream thickened with egg yolks, and various flavorings. Mine uses less magic wand: you don’t have to struggle to avoid curdling it, and it is vegan friendly, though still an indulgence not to be repeated on a weekly basis, if you can help it.

3/4 cup raw cashews
1/4 cup (or more) of brandy
1/2 cup water
1 tbsp maple syrup
4 tbsp sugar
pinch of salt
1/4 tsp lemon juice

Put all ingredients together in a blender, and blend sufficiently to immerse the cashews. Leave to soak for 1/2 hour to soften the cashews, if you don’t have a high speed blender such as a Vitamix.

If you like yours thicker, bring it gently to a simmer in a small saucepan, then stir for a minute or two until it has thickened and the texture has become smoother.

Chill to thicken further, or serve warm with Christmas pudding or mince pies.


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