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Cashews are truly a magical ingredient in vegan cooking because they are incredibly rich, and creamy. Cashew milk is one of the most common ways cashews are used in vegan cooking, and DIY-ing cashew milk at home is often easier than almond milk because it requires little to no straining. You can also turn cashews into cheese, yogurt or cream (both sweet and savoury!).
Today’s recipe is a quick one I thought I’d throw up on the blog because it’s super simple, made with only 5 ingredients, and is a great base recipe to play around with–Simple Vegan Cashew Cream. Aside from soaking the cashews, this recipe takes all of 5 minutes to make or… as long as it takes you to toss everything into a blender!
I typically use my cashew cream on top of baked goods or sweet breakfasts like pancakes or waffles, so I’ll be sharing the sweet version today which is made with a bit of vanilla and lightly sweetened with maple syrup. You can go as sweet, or as mild as you’d like with the maple syrup, and you can also use dates, or other natural sweeteners of choice. The vanilla is optional but I find it really adds to the cream especially when used on top of sweet dishes. As always, vanilla bean will make for a stronger, and bolder flavour, but vanilla extract works just fine as well!
All you really need is a blender to make this recipe, and I recommend a high speed blender to avoid gritty-ness and achieve a really silky smooth cream. If you don’t have a blender, a food processor might work as well, but you may need to process a few times, and scrape down the edges as you go.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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