Since finally getting my high speed blender late last month, I've been having a blast making healthy treats! I never thought having a new kitchen appliance would inspire me to eat healthier, but it has. I just can't help myself, lol.
I've always loved cashews, though I can sometimes go months without eating them. Lately they've been my go to nut for snack. But why eat them plain, when you can turn them into a scrumptious tasting desert that's healthy enough to be eaten at snack or dessert too?!
I introduce, cashew cream.
I just make a small batch at a time, as I am the only one in the house eating it. My son loved it the first time but has been refusing it since. It's so delicious, and it satisfies my sweet tooth. I can get pretty cranky when I get cravings, so this has been great to help satisfy those sweet (and unhealthy) cravings, while still nourishing my body.
Cashews are such a great nut! I've often heard people say that cashews are fattier than almonds, but it's not true. They are actually slightly lower in fat than almonds, though almonds beats them hands down in the fibre department. Don't get me wrong though, I am not dissing almonds, they are a great nut as well! In case you are curious, cashews are high in iron, potassium, magnesium, vitamin A and contain many of the vitamin B's, to name a few.
So here is the recipe:
Sweet Cashew Cream
- 1 cup raw cashews, soaked for a few hours and rinsed
- 1/2 cup water
- 3 Tbsp raw agave nectar, or to taste
- small pinch Himalayan pink salt
Put all the ingredients in a high speed blender, and mix until smooth. Don't try to halve the recipe, or there wont be enough in quantity in the blender, for it to get in there and have a smooth texture. If you don't have a high speed blender, you can definitely do this in a food processor. You might end up with a tiny bit of chunks, but it works pretty well, I've done it before ;)
When it's smooth, taste and adjust sweetness if needed. The first time I made it after the holidays, I was so addicted to sweets, I needed 4 Tbsp agave for it to taste sweet to me. Now, 2-3 Tbsp is enough. Go with your taste buds and eventually you can decrease :)
You can put in an airtight container and it will keep 5-7 days in the fridge. It firms up a bit when cold, and my favourite is definitely to enjoy at room temp, freshly made, over some fruit.
I've been loving it over berries, but my absolute favourite, has been over a mix of sliced bananas and raspberries or strawberries :)
If you try it, let me know what you think!