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!