Easiest cashew cream
Gingerbread or cacao flavor
Gluten free & Vegan
If you're on the lookout for a vegan morning treat that's as easy on the taste buds as it is on the prep time, you've just hit the jackpot. Picture this: a creamy, dreamy spread that's not only plant-based but also sugar-free and gluten-free. It's the kind of magic that turns your breakfast into a mini celebration – and the best part? You can whip it up right in your own kitchen! Let me spill the beans on how you can make your mornings a whole lot tastier without the fuss.
You know those store-bought spreads? Well, forget about 'em. This one we're talking about is homemade, and trust me, it's the kind of kitchen adventure everyone can handle. No fancy moves, just good eats without any extra steps.
This vegan spread is a powerhouse of nutrients, thanks to the star ingredient – raw cashews. Packed with plant-based protein, these little wonders contribute to muscle repair and growth, making your breakfast a nutritional hero. Cashews not only bring a creamy texture to the spread but also deliver heart-healthy monounsaturated fats. These fats can support cardiovascular health by helping to maintain healthy cholesterol levels. So, every spoon of this spread is not just a treat for your taste buds but also a boost for your heart.
Let's not forget the medjool dates – not only a natural sweetener but also a source of essential vitamins and minerals. Dates provide a dose of potassium, magnesium, and vitamin B6, contributing to improved bone health, muscle function, and energy metabolism.
Opting for the gingerbread flavor? Smart choice! The blend of ginger, cinnamon, and nutmeg not only adds a festive flair but also brings a dose of antioxidants. These compounds help combat oxidative stress in your body, supporting overall health and well-being.
Cashew cream, Gingerbread and chocolate flavor
Ingredients
Instructions
- Soak the raw cashews in water for 2 to 3 hours. This helps to soften them and makes it easier to blend into a creamy consistency.
- After soaking, drain and rinse the cashews thoroughly.Place the soaked and drained cashews in a high-powered blender.
- Remove pits from the Medjool dates and add them to the blender.
- Add vanilla extract.
- For the Chocolate (Cacao) Cashew Cream: Add cacao powder.
- For the Gingerbread Cashew Cream: Add ground ginger, ground cinnamon, and ground nutmeg.
- Start blending on low speed, gradually increasing to high. Blend until you achieve a smooth and creamy consistency. If the mixture is too thick, you can add water gradually until you reach the desired thickness.
- Taste the cashew cream and adjust sweetness or flavor as needed. You can add more dates for sweetness or more spices for a stronger gingerbread flavor.
- Transfer the cashew cream to a jar or container. It can be stored in the refrigerator for up to a week.
Nutritions are calculated per portion. These values provide an estimate for each serving when the entire recipe is divided into two portions. Keep in mind that the nutritional content may vary based on specific product brands and quantities used. For precise nutritional information, refer to product labels or consult a nutritionist.
