Toffee Cashew Cream

Laura Hemmington

Prep Time: 45M
Serves: 2

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  1. 50g cashews
  2. 7 dates
  3. 1 tsp solid coconut oil, melted
  4. Dash of vanilla extract
  5. 4 tbsp non-dairy milk (add more for a thinner cream)

This vegan cashew cream has a lovely toffee flavour thanks to the squishy dates and drop of vanilla. It’s the perfect topping for cookies and cakes, or great frozen to eat as a dessert with fruit.


Place the cashews and dates in a bowl and soak in recently boiled water for at least 30 minutes.


Drain the cashews and dates in a colander and return to the bowl.

Add the rest of the ingredients and mix until smooth using an electronic hand blender (use a food processor, if you have one).

That’s it! Keep it in the fridge for a few days, or freeze to use at a later date.



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