2 cups raw organic cashews
2 cups water
6 tablespoons agave nectar (or more to taste)
1 teaspoon natural vanilla extract
3 to 4 tablespoons brandy (or more to taste)
Pinch of sea salt
1. Throw everything into the blender and puree until thick and creamy.
2. Adjust quantities of brandy and sweetener to taste.
3. Chill in the fridge and allow the cream to thicken slightly.
This vegan incantation of my mom's sensational brandy cream recipe can be made in five minutes and is utterly divine.
This cream is delicious poured over Christmas pudding, fruit cake, or berries, or try the "scoff-straight-out-of-the-blender" approach that I have been sprung indulging in this week!
I deliberately kept this blend mild to accommodate children, and those people not fond of a really strong brandy flavor.
But if you are like my family and can't get enough brandy, feel free to adopt my mother's approach, and free-pour like an alcoholic bartender and enjoy the ride.
Please note--you will need a high-speed blender such as a Vitamix in order to achieve a really creamy consistency.
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!