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Vanilla Cashew Cream (dairy-free)


Adapted from



Use this cream for dipping fruit or topping your healthy desserts.




1 cup raw unsalted cashews, soaked for 2 hours

1/2 cup filtered water, plus more to taste

2 tablespoons pure maple syrup

1 teaspoon natural vanilla extract

Pinch of sea salt





Drain the soaked cashews, and discard the soaking water.


Pour 1/2 cup fresh filtered water into the blender, and add the drained cashews.  Add the maple syrup, vanilla, and salt.


Blend on high for 30 to 60 seconds until smooth and creamy. Adjust to your liking (add more water, vanilla, etc.,  to taste).


Store in a sealed container in the fridge for up to 5 days.  NOTE: The cream will thicken after a few hours chilled.  







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