Ingredients
raw cashews; medjool dates; vanilla; sea salt; coconut or rapadura sugar; coconut or nut or seed milk.
- 140 g raw cashews, - pre soak for 2 - 4 hours
- 4-6 medjool dates pitted, - pre soak for 2 - 4 hours
- 1 vanilla bean or 1 tsp vanilla essence
- pinch sea salt (fine grain)
- to taste coconut or rapadura sugar
- 50 g coconut or nut or seed milk, - to add creaminess
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place dates including soaking water into TM jug
Drain cashews and place in TM jug
Add Vanilla and small pinch of salt
Emulsify on speed 9 for 30 seconds
Scrape down sides, taste and check texture
. add milk choice if you require a creamier texture
. add sugar if you think it needs to be sweeter
Blend for a further minute and 30 seconds on speed 9
METHOD
Tip
NB: Your Cashew Cream will be much tastier and creamier if you pre-soak both dates and cashews prior to making. 2-4 hours will yield a great result.
Keep Cashew Cream in an airtight container in the refrigerator for up to a week. Use as a spread on muffins or breads or just eat on its own.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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