Cinnamon-Vanilla Cashew Cream
From: Ian Seddon's Cookbook
🥘 Ingredients
- raw cashews 1 cup
- creamy plain-flavored plant-based milk ½ cup
- A pinch of sea salt
- lemon juice 1 tbsp
- pure maple syrup 2.5-3 tbsp
- ground cinnamon 1 tsp
- vanilla bean or pure vanilla extract 1-1.5 tsp
This calls for sea salt. If using Diamond Crystal kosher salt, use almost double the amount. Check out these other cashew cream variations: Classic Cashew Cream, Ginger-Sriracha Cashew Cream, Rosemary-Miso Cashew Cream, and Cilantro-Lime Cashew Cream. Storage: Store cashew cream in a sealed glass jar in the fridge for one week (occasionally, it lasts a little longer!). Storage: Yes, you can freeze cashew cream! Pour it into a freezer-safe container and store for 4 to 6 months. Defrost in the fridge until thawed (smaller containers defrost quicker). The texture gets a little chunky but the taste is still great. Stir well before using, or to get it totally smooth again, give it a quick blend.
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1Gather: raw cashews , creamy plain-flavored plant-based milk , A pinch of sea salt , lemon juice , pure maple syrup , ground cinnamon , vanilla bean or pure vanilla extract .
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2Drain the cashews and rinse with fresh water.
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3Add the cashews to a high-powered blender or food processor along with the milk, salt, lemon, maple syrup, cinnamon, and vanilla (if using vanilla extract, start with just 1 tsp). Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
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4Taste and adjust for seasonings, adding more maple syrup for sweetness, more lemon juice for acidity, or more cinnamon and/or vanilla as desired.