Cashew Cream


2 cups organic raw cashews, soaked in 4 cups of pure water for 4-6 hours

4-6 whole dates, stem end removed and pitted

2 Tablespoons vanilla bean paste

1 teaspoon Colima Sea Salt

1 cup of water

Drain cashews and rinse. Place in Vitamix or other high speed blender. Add 1 cup of water, the pitted dates, vanilla bean paster, salt. Blend on high speed for 1-2  minutes, tamping as necessary, until cashews become creamy and light in color. If needed, add additional water to create the right consistency for you. Refrigerate and use within 4-5 days. 

Spoon out 1/2 cup of cashew cream into a bowl. Top with blueberries, and toasted coconut. Enjoy as you delight your taste buds and nourish your body!

Note: To make cashew “milk”, simply increase the water to 5 cups. Blend for 1-2 minutes. Bottle and keep refrigerated for 4 days. 


From the Living Well recipe collection.