Cashew Cream is a dairy free option to drizzle over your pancakes or your breakfast bowl of fresh fruit. The original recipe comes from Jess' Kitchen with a touch of lemon zest added at the suggestion of my mother-in-law. The lemon brings a tangy uniqueness to the cream. You will love it!
Ingredients
250 g cashews
250 g coconut cream
100 g raw honey
1 tsp vanilla extract
Zest of 1 lemon
¼ tsp Himalayan salt
Instructions
Cover cashews with water. Allow to soak for 30 minutes. Then drain the water.
Blend cashew with all other ingredients on high speed for 1 – 2 minutes.
Store in air tight glass jar in refrigerator.