Cashew Coconut Cream

This concoction will make the best addition to your mashed yams, cauliflower, yucca, or taro root.

Omit the savory flavors and add a couple dates and you will feel like you are indulging in some sweet ricotta.

 

Ingredients:

  • 1 cup of raw cashews.
  • 1 chunk of unsweetened creamed coconut (about 2-3 tablespoons)
  • 1-2 tablespoons of white horseradish
  • 1/2-3/4 cup of unsweetened almond milk (I prefer Califa farms)

*optional ingredients: cayenne pepper, garlic powder, onion powder, smoked paprika, etc.

 

Directions:

  • Soak cashews in water for about 2 hours. (the longer the better).
  • In a a really good blender or small attachment piece of your food processor, put your drained cashews, unsweetened creamed coconut, and white horseradish.
  • Pulse until ingredients are pasty.
  • Add in about 1/4 cup of the almond milk and pulse.
  • Add in the remainder of the almond milk and blend until everything is super creamy.  It may need just a touch more almond milk.

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4 Responses to Cashew Coconut Cream

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