Coconut Cashew Cream
A vegan cream base to use for au-gratin sweet potatoes, or anywhere else a cream sauce might be used. Works great in Thai dishes as well as traditional cream sauce recipes.
Ingredients
- 3 ½ cups (840 ml) coconut milk, unsweetened
- 1 ½ cups (200 g) roasted cashews, unsalted
- 6 (40 g) medjool dates, pitted
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt, optional, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2 minutes 30 seconds.
Chef's Notes
Can be used in au-gratin potatoes, curry dishes, macaroni and cheese, or anywhere a cream sauce is called for.
Ingredients
- 3 1/2 cups (840 ml) coconut milk, unsweetened
- 1 1/2 cups (200 g) roasted cashews, unsalted
- 6 (40 g) medjool dates, pitted
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt, optional
Directions
1. Place all ingredients into the Vitamix container and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2 minutes and 30 seconds. Remove and hold for use.
Chef's Notes
Can be used in au-gratin potatoes, curry dishes, macaroni and cheese, or anywhere a cream sauce is called for.
Ingredients
- 3 1/2 cups (840 ml) coconut milk, unsweetened
- 1 1/2 cups (200 g) roasted cashews, unsalted
- 6 (40 g) medjool dates, pitted
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt, optional
Directions
1. Place all ingredients into the Vitamix container and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2 minutes and 30 seconds. Remove and hold for use.
Chef's Notes
Can be used in au-gratin potatoes, curry dishes, macaroni and cheese, or anywhere a cream sauce is called for.