Strawberry Nut Cream
Dessert, Pie, Cake, Ice Cream
Ingredients
Cashew or Macadamia cream
1 cup macadamia (or cashew) nuts soaked in water for 2-8 hours
11-12 tablespoons water (use as needed to achieve desired consistency)
2-3 tablespoons fresh lemon juice to taste
fine grain sea salt to taste (I used just over 1/4 tsp)
6– 7 large strawberries
maple syrup
Banana Soft Serve (optional)
1 banana
almond butter
Description
You can use nut cream as a sub for thick dairy cream in so many recipes. e.g., pasta sauces, cream-based soups, mashed potatoes, a spread on sandwiches or wraps, etc.
Add herbs, spices, and seasonings to jazz up the flavour.
It can be frozen for a couple months.
Can use the nut cream as a base for a sweet strawberry dessert and breakfast cream, or over this strawberry cream over top of oatmeal, vegan overnight oats, pancakes, desserts, or even in smoothies.
Directions
Drain and rinse the soaked nuts.
Add them into a processor and process.
Stream in about 1/2 cup water and a couple tbsp of lemon juice.
Add more water as needed to achieve your desired consistency. The nut sauce should be super smooth and not grainy. Add salt to taste.
Add 6-7 large strawberries into a processor along with 1/4 cup nut cream and 1 tbsp pure maple syrup.
Remove strawberry cream and store in the fridge in a sealed container for up to a few days.
To make Banana Soft Serve with the strawberry cream, add 2 tbsp of the strawberry cream into the processor with a frozen and chopped banana and 1/2 tbsp almond butter. Instant “Strawberries ‘n Cream” banana soft serve!
Serve with chopped strawberries in a mini parfait glass for a cold & creamy summer dessert.