This lemon chai cashew cream doubles as a quick and creamy vegan frosting. It is sublime as a dip for cookies or dolloped on a scone or piece of pie.
MAKES 1 CUP
INGREDIENTS:
- 1 cup SPROUTED CASHEWS
- 2 medjool dates, pitted and soaked 2-3 hours
- Juice and rind from 1 lemon
- 1/2 tsp TRUE CINNAMON
- 1/4 tsp VANILLA POWDER
- 1/4 tsp GINGER POWDER
- pinch of cardamon
- pinch of SEA SALT
Mindful Preparation:
1. Blend all ingredients in your Vitamix blender to a creamy consistency. Add a small amount of water if necessary to emulsify.
This lemon chai cashew cream will keep well in your fridge for 3-4 days ~ if it lasts that long!
Nutritional Scoop ~ Cashews are a great source of magnesium and phosphorus, monounsaturated fats, zinc, iron, biotin and copper. They are also lower in fat than most nuts.
Food for Thought ~ Cashew nuts are actually seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil.
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