Cashew Macadamia Chia Cream

A delicious non-dairy cream to serve wherever you would serve normal cream or yoghurt. The perfect accompaniment to my Raw Afghan Brownie. Try it out, you'll be in dairy-free, vegan, paleo heaven!

Course Side Dish

Cuisine European

Keyword creamy, cruelty free, easy, gluten free, healthy, nuts, plant based, quick, vegan, vegetarian

Prep Time 5

Servings c

Calories 479kcal

Author Buffy Ellen Gill

Equipment

Blender

Ingredients

3/4 c filtered water
1/4 c cashews
1/4 c macadamias
1 tbsp chia seeds
2 tsp coconut nectar
1/2 tsp vanilla powder
1/2 tsp cinnamon (optional)
Pinch sea salt

Instructions

Soak nuts for at least 2 hours.
Drain and rinse nuts, then blend with remaining ingredients in a high-speed blender for a few minutes until silky smooth, scraping down the sides in between if needed.
Chill at least 1hr before serving or preferably overnight - the cream will thicken in the fridge.

Notes

You can also use blanched almonds in place of the macadamias or cashews.

Nutrition