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Cashew Coconut Cream

Cashew Coconut Cream

GLUTEN FREE | VEGAN | Makes 1 KG

 

ingredients

  • 675ml coconut cream 
  • 150g raw cashews 
  • 90g raw sugar 
  • 1 vanilla pod 
  • 35g coconut oil 
  • 4g agar powder (not flakes) 
  • Pinch of salt 

 

method

Slice the vanilla pod in half lengthways and scrape out the seeds. Place the seeds, pod, coconut milk, sugar and salt into a small saucepan. 

Heat the contents of the pan and once it comes to the boil, sprinkle on the agar powder and whisk continuously for 5 minutes. Remove from heat, add the cashews and set aside for 30 minutes to cool slightly. Remove vanilla pods. 

Once cooled, blend the coconut mix until smooth and drizzle in the coconut oil. 

Leave overnight to set. The next day, place in a food processor and re-blend until smooth. 

 

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