The original recipe for this Cashew Cream came from the She Let Them Eat Cake blog. I thought I was making a non-dairy substitute for sour cream... but this is more similar to peanut butter than anything else. She talks about both cashew sour cream and sweet cashew cream, so I discovered this is actually sweet cashew cream. Great spread for breads, and I also have put a tablespoon in the blender when I make my iced coffees (coffee, milk, sweetener, ice) which was very tasty!
Sweet Cashew Cream
1 1/2 cups raw cashews
1/4 cup water
3 Tablespoons lemon juice
4 Tablespoon maple syrup
Place cashews in bowl, add water, and cover. (I used a pie plate to soak them in, so more of the cashews would be in contact with the water.) Allow to soak for overnight (or 8 hours).
After soaking, place in food processor along with lemon juice and maple syrup. This is what mine looked like after a minute.
No Bake Granola Bars to replace part of the peanut butter.
This post is a part of Pennywise Platter Thursday.