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Yields 1 cup
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Cover the cashews with a couple of inches of water and soak overnight (or at least 6 hours) in the fridge.
Place the cashews into a high-speed blender. Add the dates, cinnamon, vanilla, and 1/2 cup fresh water. Puree for 1-2 minutes, until completely smooth.
This Cashew Cream is a dairy-free base for experimenting with different flavors. You can swap out the cinnamon for ginger, cardamom, or pumpkin pie spice.
It freezes well so a double-batch is a good idea.
Drizzle over broiled Peaches, pineapple, or bananas.
This recipe has the following nutrient totals:
Protein 1.78 g
Carbohydrates 17.0 g
Iron 0 mg
Fiber 1.99 g
Calcium 0 mg
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