|Maple Vanilla Nut Cream on a Mini-Hootenany|
Maple Vanilla Nut Cream1/2 cup raw, unsalted cashews
2-3 tablespoons maple syrup
2 teaspoons vanilla extract
2 tablespoons water
Step 1: Soak the cashews in warm water at least 2 hours or overnight.
1) Strain the cashews to remove the water.
2) Using an immersion blender or food processor, combine all ingredients, blending until smooth. Adjust maple syrup to achieve desired sweetness. Adjust water to achieve desired texture.
Note: I couldn't get mine perfectly smooth, but I was afraid if I added more water it would get too thin and make eating our hootenannies messy. With a high powered blender, one could probably use less water and get it to more of a spread consistency rather than a pour or drizzle consistency.
|Maple Vanilla Nut Cream|
Here's what I like about this topping:
- It's lightly sweet.
- It's creamy--which is always a fun texture to find when living dairy-free.
- The sweetness comes from an unrefined, traditional sweetener: maple syrup.
- Unlike most sweet breakfast toppings, the sweetness here is balanced by the protein and fats from the cashews.
- Maple syrup is expensive, so this lets me stretch my maple syrup while still enjoying the classic taste with breakfast.
I have to say, I'm excited to try this on other breakfasts--like waffles and French toast.