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Sweet ‘n’ Luscious Raw Lemon Cashew Cream

luscious raw lemon cream

Shying away from rich cream with acidic full-fat dairy and inflammatory refined sugar you see in many tarts…?

Then indulge your taste buds with this sunny citrus and zesty delight: the juicy and soaked cashews are blended with tangy lemon juice, and an infusion of caramel maple syrup to zing your taste buds.

The heart-healthy cashews will provide a healthy dose of magnesium for your bone health. Cashews’ lower fat content versus most other nuts (c. 82% of their fat is unsaturated fatty acids and 66% of this unsaturated fatty acid content are heart-healthy monounsaturated fats) means that you can treat this as a guilt-free treat.

The creamy cashews will complement the tangy lemon juice, which contain unique flavonoid compounds that have antioxidant and anti-cancer properties. Lemon juice will also give your day a burst of vitamin C, brightening your day and skin. Lemon juice can also help you detox by boosting your main detoxifying partner, liver’s function. 

Add a bit of maple syrup, which adds a sweet and caramel taste that balances the sourness of the lemon, and gives the dessert depth and richness.

Lastly, infuse the cream with fragrant, buttery coconut oil that adds an extra tropical flair to your sweet dessert. Coconut oil contains lauric acid that can increase your metabolism and give you better skin and hair health.

This recipe is vegan and gluten-free, 100% natural made with love and care.

INGREDIENTS

  • 3-4 tablespoon of lemon juice
  • 1 cup of raw cashews
  • 2 tablespoon of maple syrup (I like using Grade-A maple syrup for its lighter flavour)
  • 1 tablespoon of extra virgin coconut oil (You can add more coconut oil if you are feeling a bit indulgent)
  • Lemon zest (optional)

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DIRECTIONS

  1. Soak cashews overnight in refrigerator. You don’t want to soak the cashews for too long or they will slimy!
  2. Drain cashews the next day and rinse under water.
  3. Add lemon juice, soaked cashews, maple syrup and coconut oil into high-speed blender. I use the Vitamix.
  4. Blend ingredients.
  5. You can eyeball the lemon juice and maple syrup. If you want a bit more sweetness to this delightful cream, add more maple syrup; if you want a bit more tanginess to your dessert, bring on more lemon juice! Otherwise, you can add a bit of water (say 1/2 tablespoon) if you find the mixture too hard to blend. Try not to put too much water or the cream will be too “watery.”
  6. You can then grate lemon zest and stir it in to the cream, giving it an extra chewy texture.

This cream smells so delicious that you may be tempted to devour the cream right there and then. I did!

Going nuts? Liking your cashew cream?
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