This is a GREAT substitute for frosting, whipped cream, cinnamon roll icing, etc. Put it on cakes, cookies, pie, etc. Sherry puts it on fruit salads, lemon cake, carob cake, almost any cake (usually those that aren’t frosted), ginger bread cookies, etc.
The original recipe came from a recipe book by Marilyn Diamond.
1 cup ‘Raw’ Cashews
1/3 cup Maple Syrup (the REAL stuff)
2/3 cup Water (You can use less if you want a REALLY thick cream/frosting)
1 tsp Alcohol-Free Vanilla
1 Tbsp Flax Seeds (I omit this)
1-2 cups Organic Canola Oil
-Grind the flax seeds, if using them.
-Put all the ingredients into a blender except the oil. Blend until it is a thick cream.
-Drizzle in the oil, with the blender running, until the cashew cream won’t take anymore.
-Refrigerate, it will thicken as it cools down.
Sherry’s Notes: Depending on the power of your blender you will be able to get different amounts of oil in. You can skip the flax seeds if you want to use it on something warm or cook with it. However you may find that you will need to add more oil. We have also made palm sugar syrup and used it successfully. Honey and agave can be used as substitutes for the maple syrup but we like the flavor better with the maple or palm syrups. You can use other oils, the milder tasting ones seem to work better. We have tried the grapeseed oil which worked and almond oil, which is not cheap. Have fun!
Additional Comment: I had one 9×13 cake I had made and we used THREE batches of this cream for that ONE cake because the cream is just so good. We dish up a piece of unfrosted cake and then just add a huge scoop of cream on top. Mmmm… so good! When I made the third batch of the cream, I only had a tiny bit of maple syrup remaining. So I used that up and then added agave nectar. I only used 1/3 cup water and only 1/2 cup oil and the cream turned out FANTASTIC! You HAVE to try this cream!