Sugar-Free Cashew Cream is a great vegan substitute for ice creams and puddings. This silky, plant‑based cream is naturally sweet thanks to the monk fruit sweetener and luxuriously smooth due to the cashews, making it perfect for those nights when you’re craving a traditional dessert. It can also sweeten a meal beautifully whenever you use it where recipes call for cream. Or, you could even enjoy it as a snack all by itself, garnished with fresh berries and perhaps a sprinkle of chia seeds.
Sugar-Free Cashew Cream
Description
Light yet indulgent, it shines on its own or paired with fresh berries for a refreshing, wholesome treat.
Ingredients
- 1 cup good quality cashews
- ¼ cup water
- 1 tbsp monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
- 1 ½ tsp Liokareas lemon olive oil
Instructions
- Soak the cashews overnight in 2 cups of lukewarm water. Drain the water before using.
- Blend the softened cashews in a small blender cup, adding a little water at a time until they become creamy.
- Add the monk fruit sweetener, vanilla extract, salt, and lemon olive oil and blend again.
- To serve, scoop a little into a small bowl and serve the sugar-free cashew cream with berries of your choice.
Notes
If you don’t have lemon olive oil, substitute with regular olive oil and a little lemon zest.
Recipe and Food Styling by Veda Sankaran
Prop Styling by Keith Recker
Photography by Dave Bryce
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