These mini plums were pretty perfect on their own but I had some raw cashews soaking and decided to fancy them up with some cashew cream.
We went raspberry picking at my neighbors house a couple days ago and I added those into my cashew cream also.
Ingredients for cashew cream:
1 c raw cashews soaked for at least 6 hours
1 t coconut oil
2-3 T maple syrup
1 c frozen raspberries
Pinch of salt
1/2 c nut or soy milk
Optional: 1 T coconut cream, 1/2 frozen banana
To make my cashew cream, I start with a cup of raw cashews that I soaked for at least 6 hours, drained and rinsed.
Add those to your blender.
I then add the liquids, then the berries.
Blend until smooth, stopping to scrape down the sides if needed.
I keep this in the bottom drawer of my fridge to keep it cold without freezing it. It will keep well for a few days but not more than 3.
This cream is really good on its own but I love to cut the richness with fresh fruit or granola.
Cashew cream, in my opinion, is more about using what you have than an exact science. If you only have blackberries or strawberries, use them instead. Add some flavorings if you wish; vanilla, cinnamon, cardamom…However, I’ve learned the hard way that using blueberries for cashew cream does NOT work. Blueberries contain a very high amount of natural pectin and will turn quickly into a hard gel once blended and left to sit. In some recipes this may work to your advantage like making jam or jelly but not for a smooth cream.