Sweet Cashew Crema
Another great recipe from my new Pure Vegan Cookbook – Sweet Cashew Crema. I have eaten alot of cashew cream and in many different forms, but have never attempted to make it it at home. When I saw the recipe didn’t call for an entire block of tofu I thought how perfect it was that I had leftover tofu to use from my Caprese Stack recipe.
This is now my go-to Vegan dessert and it is so versatile. You can pretty much top it off with anything you love – Soy Whip, Fruit, Jam, Liquor, Granola. Or you can serve it up with some of that yummy Banana Bread or Lemon Pound Cake. Or make a pie, why not? Mix the crema together with some pumpkin and cinnamon and throw it into a Vegan pie crust. Oh the possibilities…
In this version I simply muddled together raspberries, Lemon Juice and Agave Syrup and topped it all with some chopped mint.
3/4 Cup Raw Cachew pieces (4 ounces)
8 Ounces Extra Firm Tofu, drained
1/4 Cup Agave Syrup
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Cognac
1 Tablespoon Canola Oil
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Sea Salt
1 Tablespoon Lemon Juice
2 teaspoons Agave Syrup
- In a food processor combine all of the Crema ingredients and process until smooth and creamy, about 3 minutes.
- Transfer to a bowl and refrigerate until well chilled.
- Muddle together the topping ingredients.
- In small cups top about 1/4 Cup of the Crema with your topping(s) of choice.