This little dessert I’m sharing with you today happened entirely by accident. I was testing a few recipes for my cookbook, and wanted to use up the last of some soaked cashews and a stray half of a vanilla bean, so I whipped up this raw cashew cream. There were also some locally-grown strawberries and blueberries in my fridge that needed to be eaten ASAP, so I combined those with the sweet cream sauce. I had no plans to do any sort of 4th-of-July-themed post (you may have noticed, I very rarely do holiday-themed posts), but after making and photographing this dish, only then did I realize it’s red, white, and blue! How could I not post it this weekend?
This Vanilla Sweet Cream couldn’t be easier to whip up.
½ cup raw cashews, soaked
3 tablespoons agave or coconut nectar
2 tablespoons coconut butter (I used Vivapura‘s amazing Coconut Créme!)
Seeds from ½ vanilla bean (or 1½ teaspoons vanilla extract)
½ teaspoon lemon juice
Pinch of sea salt
6 tablespoons filtered water
Additional water, as needed to thin
Combine all ingredients in a high-speed blender and blend until smooth. (If you don’t have coconut butter, leave it out and stream in 1 tablespoon of melted coconut oil at this point, with the blender running.) Add more water, a tablespoon at a time, as needed to blend to a drizzly consistency.
Yield: 10 servings (about 1 1/4 cups)
Per serving (about 2 tablespoons):
78 calories, 4.9g fat (2g sat), 7.7g carbs, 1g fiber, 1.5g protein
Now take any berries of your choosing (whether patriotically-hued or not)…
…and drizzle the vanilla sweet cream allllll over them.
The slight tartness of the berries provides the perfect foil to the velvety-smooth, vanilla-flecked cream. This made a wonderful dessert on a hot summer’s evening!
Happy Independence Day, everyone!