This is a slight variation on the usual cashew cream recipe and works really well with crumbles.
1 1/2 cups soaked cashews (for 2-4 hours)
2 cups orange juice
1/3 cup agave nectar
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!
Giving credit where credit is due…
This recipe is from Karen Bartz’s Apple, Raspberry Crumble recipe
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