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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.

Sweet Cashew Crema

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
10 Raspberries
2 teaspoons Agave Syrup

Chopped Mint

  1. In a food processor combine all of the Crema ingredients and process until smooth and creamy, about 3 minutes.
  2. Transfer to a bowl and refrigerate until well chilled.
  3. Muddle together the topping ingredients.
  4. In small cups top about 1/4 Cup of the Crema with your topping(s) of choice.
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  1. Vegan Truffle Cheese | Fried Tofu

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