Sometimes I get tired of soy yogurt in my breakfast and therefore, I thought about doing a little coconut-cashew vanilla infused cream. The cream is perfectly combinable with smoothies or chia pudding.
It’s really, stupid easy. I mean, there are only 4 ingredients and it takes like 4 minutes.
Now for Christmas feel free to also add cinnamon or ginger spice to your cream!
I layered my jars with sliced mangos, Chia pudding, buckwheat and bananas.
It’s so much fun as there are so many combinations and variations; with just one swap of an ingredient as cashews, you have a whole new thing! That usually leads to a mega-inspiration-thought-train of new flavour combos and ingredients to layer.
Final Note: A high-speed blender is must for this recipe, otherwise you might need more than 4 minutes 😉
I currently have a 20.- off discount for the European top blender Schwingerprinz!
You can make use of the code „vanillacrunnch“ on Schwingerprinz.de (Europe) or Schwingerprinz.ch (Schweiz)
- ½ cup raw cashews, soaked overnight
- ½ tbsp agave syrup
- 1 tsp vanilla extract
- 3 tbsp coconut cream
- Combine all ingredients together in a powerful blender {I made mine in my Schwingerprinz} and blend until smooth.
I’ve always wanted to try making coconut and cashew cream! I’ve had it at vegan restaurants with desserts and it is to die for–like whipped cream on a banana split!
True story! So easy yet so good!
What are the pink and red layers made of, visible in the lower left photo? Thanks
Beetroot and raspberry mixed. Add coco cream gradually to make the layers ????