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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 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 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.