Lemon Vanilla Cashew Cream

I have been on the hunt for new breakfast and snack ideas and finally struck gold with this one, which I tried yesterday.  It is a similar version to the one Juice Society, one of the best juice spots in Austin, serves.  What I love most about cashew cream is the consistency; It has an amazing whipped, creamy texture that is so filling and absolutely delicious.  Layered with fruit, it is breakfast perfection.  So, I set out to recreate it.

Feel free to play around with the milk measurement – just slowly add, as I like my cashew cream thicker than a yogurt consistency.


      Lemon Vanilla Cashew Cream

  • 3 cups soaked cashews (2 hours)
  • 1/2 – 3/4 cup cargageenan-free almond milk
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 2 large dates (add more for additional sweetness)
  • a pinch of himalayan sea salt


*Combine all ingredients in a high-powered blender (like Vitamix).  Add milk slowly until you get the proper consistency.                              Layer cashew cream with fruit of your choice.  I love it with bananas, blueberries, coconut chips, and strawberries.  Enjoy!



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