Cashews are one of the most magical ingredients. Seriously- what other food can be used to make cookie dough, cheese, and savory kale chips? Today’s recipe for Coconut Cashew Cream is super simple to make, plus you can use it to whip up elegant parfaits in just a minute!
For the parfait in the photos I simply layered cashew cream with puffed quinoa (remember my leftovers from this recipe?) and topped it with blueberries and shredded coconut. I’m super excited to make these parfaits again in a month or so when all my favorite summer fruits are in season. I also recommend adding a scoop of cashew cream to your green smoothie bowls for a little extra protein and fancy touch!
- 1 cup raw cashews (soaked at least 4 hours)
- 2 tbs coconut butter
- 1-2 tbs agave
- ⅛ tsp salt
- cold water, added as needed
- Drain and rinse cashews.
- Combine all ingredients in blender until completely smooth. Start with 1 tablespoon of water and add as needed so mixture blends smoothly.
- Refrigerate for at least 1 hour before serving.
The next day I made the most amazing, most coconutty breakfast ever! Slices of Cinnamon Raisin Carrot Bread topped with coconut butter and Coconut Cashew Cream mixed up with blueberries, cacao nibs, chia seeds and ground flax.