Cashew Cream

Serves: 6 people
Preparation time: 5 minutes
Utensils: Blender, small pan


2 cups unsalted cashew nuts with the skins removed
1-1 1/2 cups apple juice
1-2 tablespoons tahini
2 tablespoons maple syrup
1 teaspoon lemon rind
1 teaspoon vanilla extract
1 cup water


  1. Place the apple juice, lemon and vanilla into a pot and warm on a low flame.
  2. Place the cashews, maple syrup, tahini and juice mixture in a blender and blend to a smooth cream.
  3. Use as a topping for the Coffee Cream cake or with other pies and desserts.