we’re talking sauce this sunday, but one that’s creamy and sweet! weekday mornings have the tendency to be monotonous, and this cashew cream aims to jazz up those sometimes boring breakfasts into something that you look forward to. i can easily fall into the smoothie-every-morning routine, but i find that when i have this cream sitting in my fridge i’m more likely to prepare a breakfast that takes me out of the routine and starts my day in a fun, refreshing way. all we do here is soak the cashews for up to 5 hours (or overnight). then it’s a quick whiz in your blender with maple syrup, a couple teaspoons vanilla extract, fresh lemon juice, a splash of vinegar (i know, sounds weird, but a little bit goes a long way in giving this cream a little punch), a pinch of salt, and some water to get everything nice and smooth.
when i make this sweet cashew cream, i find that my weekend prep is a bit breakfast-heavy. sometimes i’ll prep a big batch of steel cut oats to heat up for breakfast, or i’ll either buy or make a big batch of waffles or pancakes to defrost throughout the week. i also find that i tend to purchase more berries and stone fruit both to top said oats and waffles, but also for dipping into this cream! i have a recipe on this site (which has always been a popular recipe here) for my favorite steel cut oats with sauteed peaches, and the addition of the maple-vanilla cashew cream takes that creamy note to the next level! a little bit of prep to make breakfasts more desirable goes a long way (in my opinion). i’ve always found that it’s the little things like making a cream/sauce like this that start your days off a little brighter. i hope that you find this as well!
happy sunday, friends! xo!
maple-vanilla cashew cream | v
| makes roughly 1 1/2 cups |
place drained cashews, water, 2 tablespoons maple syrup, lemon juice, vanilla, vinegar, and salt in the container of an upright high-speed blender. blend o n high, stopping to scrape down the sides of the blender, until the cream is completely smooth. taste and add more maple syrup if you want it sweeter, then blend again.
use right away, or transfer the cream to lidded jar and store in your fridge for up to 1 week. the cream will thicken as it’s refrigerated, whisk in a bit of water, a little at a time, until pourable.
1 1/2 cups raw cashews, soaked overnight (or at least for 5 hours), drained and rinsed
3/4 cup filtered water, plus more if needed
2-3 tablespoons good maple syrup (preferably grade b)
3 teaspoons fresh lemon juice
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon apple cider vinegar
pinch of fine salt