This is a slight variation on the usual cashew cream recipe and works really well with crumbles.

Ingredients:

1 1/2 cups soaked cashews (for 2-4 hours)

2 cups orange juice

Vanilla

1/3 cup agave nectar

Method:

In a blender, blend all the ingredients together to make thick but runny cream.

Store in the fridge for up to 1 week or use immediately.

I poured this over yesterday’s apple, raspberry crumble – delicious!

Ally x

Giving credit where credit is due…

This recipe is from Karen Bartz’s Apple, Raspberry Crumble recipe