Cashew Creme Brulee

Another simple raw recipe that is a great substitute for a whipped cream or mascarpone. You won’t believe how good it tastes and that it’s made of nuts!

To make this cream thicker, soft cheese-like consistency, simply add more cashews. Alternatively, add more fruit juice to thin it down. You can also add a tablespoon of Agave nectar or Maple syrup to make it sweeter. It is also can work well as white frosting on cakes.

To make it a dessert pouring sauce for 4 people, you will need:

  • 180 g raw cashews (not salted or roasted)
  • 125 ml freshly squeezed fruit juice or soy milk or any sugar-free 100% pure juice. Orange or apple works well.

Equipment: food processor or grinder

  1. Grind the cashews into the fine powder.
  2. Blend the nut powder with the fruit juice. Thin it down with more juice or water is desired.
  3. Store in the fridge until needed.

For thick, ice-cream like consistency, add just 50ml of juice.

Cashew cream with my "boozy" berries.

Leave a Reply