I flipping love this. So simple to make and super tasty.
In a nutshell (see what I did there?) you can use it on the following:
1. As a dip for fresh fruit (great for fruit kebabs for the kids)
2. Cupcake / cake frosting (add a cheeky layer of my whipped date paste too)
3. On chia pudding with fruit for a parfait
4. Dollop on top of pancakes
5. Omit the maple syrup and vanilla and add a little more lemon and use as a ‘sour cream’ on roasted veggies or Tex Mex dishes. (Great in wraps too)
6. Add to smoothies for extra creaminess
7. A breakfast treat on top of granola or stirred through bircher muesli. (Add to CADA for a cheats Bircher)
You could also:
Add cinnamon, cacao (or cocoa) powder, shredded coconut, dates for extra sweetness, coconut sugar for a caramel flavour. You can adjust the amount of liquid to suit – you may like a more spoonable texture (great for cupcakes) just add less water – it does firm up quite a bit in the fridge, but you can blend again with more liquid if you want to loosen it.
- 100g raw cashew nuts (not toasted, roasted or salted)
- 200g water
- Juice ½ lemon
- 20g maple syrup
- 1 teaspoon vanilla extract
- Place cashews and water in Thermomix jug and leave to soak for at least 2 hours (you can soak in a jar if you need to use the TM)
- Add lemon juice, vanilla and maple syrup
- Blend on speed 9 for 1 minute, scrap down.
- Blend again for 30 seconds speed 9 and check consistency. (Remember it firms up a lot in the fridge) add more water if necessary.
- Refrigerate for one hour prior to using - unless you want a pourable cream.