vintage recipes
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Whipped Cashew Cream, My Newest Luxury Condiment Obsession

GP featured it in her latest book of yummy eats, It’s All Easy. It has been available on snazzy connoisseur deli shelves with the sadly added preservatives for years. Easily whipped up after the soaking process, this version is a simple and wholesome delight. An accoutrement with endless creative options or with fresh fruit as a dessert plate this recipe impresses me every time.

I use Jacobson Sea Salt (based in Oregon) as my constant companion in the kitchen, I never would advise using sugary fake syrup – invest in the real deal or use a suitable substitute  and enjoy this new way of savoring the cashew. Cheers!


Whipped Cashew Cream

8 oz unsalted cashews, soaked in water for several hours to soften

pinch of course sea salt

1/2 water

1 tablespoon real maple syrup, or agave nectar

small dash of pure vanilla extract

*Blending until smooth and achieving the desired amount of whipped-ness, refrigerate.


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