vanilla crème

vanilla crème

Cashews are a miracle ingredient, and something I doubt I’ll ever tire of using. Right now, I’m not exactly sure what you can’t make from them – they are so versatile! I think the best thing about them is their ability to create a recipe that’s smooth and creamy, and at the moment I just can’t get enough of them.

I’m really excited to share with you my latest creations – if you follow my social media accounts, you’ll have already seen a sneak preview them! Recently, I created a mocha tart and a vanilla crème – and wow, they definitely show off the talents of the humble cashew. When it came to making my mocha tart, I knew it would make a very rich dessert, so then I decided to make something lighter that I could pair with it. Thus, my vanilla crème was born. As I found this cream was so special, I decided to share with it separately on here with you first.

It’s so quick and easy to make, and has a creamy, mildly sweet taste. After blending its few ingredients together, I then placed the liquid cream into a pan on a low heat to thicken slightly into a more substantial cream. This makes the perfect accompaniment for a decadent sweet, and can instantly lighten up your dessert. Somehow, this crème reminds me of a mild custard/crème patissiere! Delicious.

As I made it to pair with my rich tart, I kept its sweetness mild. However, if you’re making it to enjoy with something lighter, feel free to add some more maple syrup, or alter the recipe as you go to create something that suits you! I hope you enjoy this recipe, and that it gives you the opportunity to get creative with your cooking.

 

vanilla crème

makes about 6-8 servings

ingredients

1/2 cup + 1 tbsp (75g) cashews

1 cup (250ml) rice milk

3 tbsp tiana’s cooking coconut butter

1 tbsp + 2 tsp maple syrup

2 vanilla pods

 

method

1. Firstly slice your vanilla pods, and scrape out the seeds. Place the seeds into your blender followed by the cashews, rice milk, coconut butter and maple syrup. Blend all of the ingredients together until smooth.

2. Then, pour the liquid into a pan and place onto low heat. Stirring, heat through for about 3-4 minutes until thickened slightly into a creamier consistency. You can do this for less or more time, depending on your desired thickness. Then, remove from the heat and pour into a serving jug. Place the crème into the fridge for about half an hour or so to cool – or alternatively you can enjoy it warm!

 

* Leaving it long in the fridge may cause it to appear thicker, however just stir it and it should go back to it’s normal consistency. I’ve found that I actually like the cream best the next day, as it gives a good chance for the vanilla flavours to develop.

 

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8 comments:

    1. Hi Fouad, I haven’t tried to but I think you could try! I would suggest using blanched almonds and soaking them beforehand until they’ve softened. I hope this helps! Let me know how it goes if you try it 🙂

  1. Well, this almond extract is too strong, and I’m afraid to lose the taste of vanilla! I guess I’ll go for several trails and see, but I will start with the original recipe first.

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