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Vegan Cinnamon Cashew Cream
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20 minutes
8 servings
Adjust servings
Yields 1 cup
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1/2
cups
soaked overnight.
 
8
whole
pitted.
 
1/2
tbsp
 
1
tsp
 
1/2
cups
 
 
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PREPARATION
1.
Cover the cashews with a couple of inches of water and soak overnight (or at least 6 hours) in the fridge.
2.
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.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
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.
2.
It freezes well so a double-batch is a good idea.
3.
Drizzle over broiled Peaches, pineapple, or bananas.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 104
Protein 1.78 g
Carbohydrates 17.0 g
Iron 0 mg
Fiber 1.99 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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