Vanilla Bean Cashew Cream : World Spice Merchants

Vanilla Bean Cashew Cream

With all sorts of fruits and berries in season, it's a time of year when we've often found ourselves looking for new recipes to take advantage of a bountiful summer harvest. Looking for a break from pies and other baked goodies, we decided to try out a rich vanilla cream to complement a variety of fresh fruit.
After making it once, we wondered where it had been all our lives.

The fresh

Vanilla Bean - Madagascar - 3 Count

These fair-trade vanilla beans from Madagascar are some of the finest available, and our stock is always fresh. Scrape out the seeds or dissolve them in liquor for use in baking, des...

is the star of the show in this elegant vegan topping. There's no added sugar, because we found it wasn't needed! The dates in the cream provide plenty of sweetness, and a rich, caramel-like aftertaste. Consider carefully before making this recipe, because this stuff is addictive! One taste, and you'll want it on every fruit in sight.

Ingredients

For the Cream:

2 cups raw cashews
3 dates, pitted and roughly chopped
2 tablespoons coconut oil
1

Vanilla Bean - Madagascar - 3 Count

Vanilla Bean - Madagascar - 3 Count

These fair-trade vanilla beans from Madagascar are some of the finest available, and our stock is always fresh. Scrape out the seeds or dissolve them in liquor for use in baking, des...

, scraped (or 2 teaspoons

Vanilla Paste - Heilala

Vanilla Paste - Heilala

Heilala Vanilla Paste combines real vanilla bean seeds with pure vanilla extract to make a paste that adds both concentrated vanilla flavor and a speckled visual to all your recipes....

)
1/2 teaspoon

Pacific Flake Sea Salt

Pacific Flake Sea Salt

Fire evaporated and hand harvested the old fashioned way, we're pleased to offer this Pacific Flake Sea Salt from the cold and pure waters of Northern California. Hand crafted from s...

For the Garnish:

3 cups of assorted seasonal fruit
2 tablespoons

Cinnamon - Cassia Vietnamese

Cinnamon - Cassia Vietnamese

Dark, rich and spicy, this Vietnamese cassia powder is simply the boldest and most potent variety available. Also known as Saigon cinnamon, this distinctive cinnamon variety has unpa...

Preparation

For the Cream:
Add the raw cashews to a resealable container and cover with water. Let them sit for 5+ hours or over night. Drain the water.

In a high speed blender or food processor add the soaked cashews, dates, coconut oil, vanilla bean, and half a cup of water. Blend until smooth.

Spread the cashew cream on a platter and garnish with fruit of choice and cinnamon roasted cashews. Fruits like apples are perfect for dipping and an easy snack.

Refrigerate for up to a week. Serve cold.

Notes:

- Feel free to add a tablespoon of cocoa powder for a chocolate version and add any variety of nut for extra crunch.
- Keep this dip in mind when you're making a snack for a large group of people. It's vegan, raw and gluten-free.