Laura Hemmington
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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