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Vanilla Cream Vanilla bean paste (seeds) from one bean 1 tbsp. fresh-squeezed organic lemon juice ½ tsp. Himalayan salt or sea salt ½ cup raw agave nectar (the lighter the color, the lighter the vanilla cream's color) ½ cup water for blending/processing (less for a firmer cream, more for a thinner cream)
Place the cashews in a jar or bowl, cover with water, loosely cover the jar or bowl, and soak (germinate) for two hours; cashews don't need to be germinated for a set time as do almonds and most other nuts. Pour out cashew soak water and place cashews in a Vitamix® (or other blender or food processor). Make a slit down the vanilla bean with a sharp knife, cutting through just one side of the bean, and scrape out the paste with the dull edge of a butter knife, and add the seeds to the cashews. Add lemon juice, salt, agave nectar, and the blending/processing water to the cashews and blend/process until smooth. Place any unused portion in a jar and refrigerate; it lasts 2-3 weeks.
Vanilla cream is very nice with strawberries, blueberries, other fruit, layered in a parfait, topped on Strawberry Yogurt or a smoothie, or with whatever you'd like.
Makes about two cups Source: Glenn Warren
Alternative:
This is also a very nice cream. It has more of a coconut flavor, and tastes great.
Vanilla Cream
1 cup raw cashews, soaked 4 hours or more 1 cup coconut meat ½ cup water ½ cup agave nectar ½ cup coconut butter 2 tbsp. vanilla extract Seeds of ½ vanilla bean (or 1 additional tsp. vanilla extract) ¼ tsp. salt
In a Vitamix® or other high-speed blender, blend all the vanilla cream ingredients until completely smooth. Transfer to a separate container and refrigerate to chill and set 2 hours or more. This will make a firm, scoopable cream. For a slightly softer cream, use half the amount of coconut butter.
Source: RAW FOOD | REAL WORLD recipe book, www.purefoodandwine.com
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