With the Wimbledon Tennis Championships 2013 in full flow, what should we be having for dessert? Strawberries and Cream of course.
Non-dairy sweet cream?
1 pack of Silken Firm Tofu (I prefer the texture and colour of Clearspring Organic Tofu – you want to avoid the grainy textured ones).
1 cup of raw Cashew Nuts
1 Tbl sp Maple Syrup
1 tsp Vanilla Extract
If you have a high speed blender, throw everything in and blitz until smooth and creamy.
The texture should be similar to that of double cream.
If you want a thinner cream more like single or pouring cream, then let down with some plant milk and then blend again.
Without a high speed blender. Grind cashews in a coffee grinder or food processor. Then blend with other ingredients although the texture may be a little grainy.
It will store in the fridge for several days. If it separates, just mix with a spoon, before using.
Some people soak nuts overnight before using. You don’t have to for cashews and I don’t bother. I’m just not that organised.
Serve over strawberries, any fruit, cake etc., and watch some tennis!
Do remember that this has nuts in it so it should be used as a treat as it is higher in fat than many of my recipes.
Just before they were devoured by Mr Gresham. They didn’t last long!