About this recipe:This vegan cashew cream is astonishingly creamy despite not having any cream, and easy to make to boot. The brandy makes it perfect with Christmas puddings and cakes for those that are vegan or have a dairy allergy.
Makes: 1 small jug
340g raw organic cashews
475ml filtered water
6 tablespoons agave nectar, or more to taste
1 teaspoon natural vanilla extract
3 to 4 tablespoons brandy, or more to taste
1 pinch of sea salt
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Method Prep:10min › Extra time:1hr chilling › Ready in:1hr10min
Throw everything into the blender and puree until thick and creamy.
Adjust quantities of brandy and sweetener to taste.
Chill in the fridge for 1 hour to allow the cream to thicken slightly.
You will need a high-speed blender in order to achieve a really creamy consistency.
I have several Vegan friends and a family member so making this provided an acceptable and tasty alternative to the cream served up to others. I'm not Vegan but I liked it too and will use it from time to time in preference to cream - much healthier too! - 19 Apr 2013