Cashew Cream

• Jerry Sargeant
• April 4, 2018

INGREDIENTS:

Makes enough to top 1 whole cake:

• 150g cashew nuts
• 100ml of coconut milk
• 80ml of coconut oil (mealted first)
• 20ml of coconut blosson nectar
• 1 teaspoon pink salt
• 1/2 a teaspoon of ground cinnamon or vanilla paste.
• Juice of half a lemon

METHOD:

• Soak your cashew nut in enough water just to cover them for 2-4 hours. Drain and rinse before use. This helps to soften the nuts and makes them easier for your body to digest.
• Place the nuts into your blender with all of the other ingredients.
• Blend on full speed until the cream is super smooth Pour into a piping bag and place into the fridge for an hour to allow to slightly set and thicken.
• Pipe onto your cake or dessert and enjoy.
• Perfect with the carrot cake recipe also in the libary.