CASHEW SWEET CREAM

INGREDIENTS

• 1 cup raw cashews (soaked 4–6 hours or overnight, then drained)

• 3–4 tbsp water or oat milk (for blending)

• 1.5 tbsp maple syrup

• 1 tbsp raw honey (adjust to taste)

• 1 tsp pure vanilla extract

• 1 tsp fresh lemon juice (just a whisper for brightness)

• Pinch of sea salt

• ¼ tsp ground cinnamon or nutmeg (or both, if you’re feeling bold)

INSTRUCTIONS

• Soak the raw cashews in water for at least 4 hours or overnight. Drain and rinse well.

• Blend all ingredients in a high-speed blender or food processor:

• Scrape down the sides as needed, blending until ultra-smooth and velvety.

• Taste & adjust:

  • Want it sweeter? Add more honey or maple.

  • Want it silkier? A splash more oat milk.

  • Want depth? A micro pinch more salt or a dash of clove.
    

• Chill in the fridge for 30+ minutes, It firms slightly and the flavors deepen beautifully.

NOTES FROM MY TABLE:

Spoon into a small bowl or jar.

• Top with your homemade granola.

• Add fresh or poached fruit like figs, berries, or roasted pear slices.

• Optional: A final drizzle of honey or a sprinkle of toasted coconut.