I am sooooo excited to share this incredible recipe with you. It came to me originally from my mom, Tosca Reno, who made cashew cream as the dessert course at our Power of Women dinner held a few weeks ago. It was a pretty special meal joined by my sisters, friends (including personal trainer extraordinaire Andie the Fit Geek) and very special colleagues. The best part about this cashew cream dessert is that it tastes wonderfully decadent all while being pretty darn healthy, hearty, and raw.
The original chocolate version can be found here on ToscaReno.com, and today I will share the vanilla version with you...
NOTE: THIS REQUIRES OVERNIGHT SOAKING
1 1/2 cup raw unsalted whole cashews (not pieces)
1 cup almond, rice or coconut milk
1 Tbsp pure vanilla extract
1 Tbsp maple syrup (this is an optional addition if you desire more sweetness)
1 pint organic raspberries
- Cover cashews with water and soak overnight in fridge
- Drain cashews and place in a high-powered blender. Top with milk of your choice, protein powder and vanilla extract. Blend until you reach a creamy, pudding-like consistency - this may take a few minutes.
- Divide into 1/2-cup serving dishes and refrigerate for at least an hour. Garnish with maple syrup and raspberries.