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Coconut Cashew Cream

A vegan cream base to use for au-gratin sweet potatoes, or anywhere else a cream sauce might be used. Works great in Thai dishes as well as traditional cream sauce recipes.

  • Total Time12 Minutes 30 Seconds
  • Yield
    9 servings
  • DifficultySimple
cashew sour cream

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Submitted by

Vitamix

Ingredients

  • 3 ½ cups 840 ml coconut milk, unsweetened
  • 1 ½ cups 200 g roasted cashews, unsalted
  • 6 40 g medjool dates, pitted
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt, optional, optional
  • 3 1/2 cups 840 ml coconut milk, unsweetened
  • 1 1/2 cups 200 g roasted cashews, unsalted
  • 6 40 g medjool dates, pitted
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt, optional
  • 3 1/2 cups 840 ml coconut milk, unsweetened
  • 1 1/2 cups 200 g roasted cashews, unsalted
  • 6 40 g medjool dates, pitted
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt, optional

Directions

    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2 minutes 30 seconds.

  1. 1. Place all ingredients into the Vitamix container and secure the lid.

    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2 minutes and 30 seconds. Remove and hold for use.

  1. 1. Place all ingredients into the Vitamix container and secure the lid.

    2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2 minutes and 30 seconds. Remove and hold for use.

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Nutrition

1 serving (121 g)
Calories 160
Total Fat 12g
Total Carbohydrate 11g
Dietary Fiber 1g
Sugars 4g
Protein 4g
Sodium 260g
Saturated Fat 3.5g

Chef's Note

Can be used in au-gratin potatoes, curry dishes, macaroni and cheese, or anywhere a cream sauce is called for.

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