This is really easy to make and super delicious. This particular recipe was inspired by ‘The Blender Girl’ blog. It serves as a great substitute for coffee cream. I have been having this in my decaf chai rooibos teas this past week while I am on my detox but I will be sure to try it in my coffee next week. It would also be great on some fruit salad or granola or eaten right off the spoon. Wink wink.

Ingredients:

  • 1 cup raw unsalted cashews, soaked for 2 hours
  • 1/2 cup (120ml) filtered water, plus more for soaking
  • 1 tablespoon pure maple syrup, plus more to taste
  • 1 teaspoon natural vanilla extract, plus more to taste
  • Pinch of Celtic sea salt

Preparation:

  • In a bowl cover the cashews with water. Soak for at least 2 hours. (You can even let them soak overnight). Drain and rinse. Discard the soaking water.
  • Place all of the ingredients in a blender and blend on high for 30-60 seconds. Add more water if you want a thinner consistency or more maple syrup if you would like it a bit sweeter. Et voila – a dairy-free coffee cream alternative with no additives, preservatives or thickeners.
  • Transfer to a sealed container and store in the fridge for up to 5 days.

Enjoy!

 

 

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