Laura Hemmington
This vegan toffee cashew cream has a lovely flavour thanks to the squishy dates and drop of vanilla.
It’s the perfect topping for cookies and cakes, or great frozen to eat as a dessert with fruit.
Prep time: 45 minutes
Serves 2
50g cashews
7 dates
1 tsp solid coconut oil, melted
Dash of vanilla extract
4 tbsp non-dairy milk (add more for a thinner cream)
This vegan toffee cashew cream has a lovely flavour thanks to the squishy dates and drop of vanilla.
It’s the perfect topping for cookies and cakes, or great frozen to eat as a dessert with fruit.
Prep time: 45 minutes
Serves 2
Place the cashews and dates in a bowl and soak in recently boiled water for at least 30 minutes.
1. Drain the cashews and dates in a colander and return to the bowl.
2. Add the rest of the ingredients and mix until smooth using an electronic hand blender (use a food processor, if you have one).
3. That’s it! Keep it in the fridge for a few days, or freeze to use at a later date.
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