Ideal topping for your matcha latte!
Ingredients (unprocessed + organic is best if poss!)
2 cups cashews, plus water for soaking 1/2 tsp sea salt
1 – 2 Tbsp honey to taste (I prefer to pre-soak a medjool date, although it means the cream is slightly grainy in colour)
2 tsp lemon juice
1 – 2 tsp vanilla extract
3/4 cup filtered water
Add the cashews and salt to a bowl and cover well with filtered water. Soak (if you soak the cashews more than an hour, reduce a little of the 3/4 cup of water you add to the blender – I prefer to soak overnight). Drain cashews ideally using a metal sieve and rise well with clean filtered water, drain. Add drained cashews, honey (or pre-speaker date), lemon juice, vanilla extract and water to a high-speed blender. Blend on high, until you have a light and smooth consistency with no grainy bits. Scrape down the sides of the jug a few times while blending. Your cashew cream will warm up a little while it blends on high to reach the light and smooth consistency that’s like dairy whipped cream. Transfer to the fridge to cool. Whip with a fork if your creation starts to firm up a little as it chills. Store in the fridge covered.