This plant-based sweet dip is a versatile recipe you’ll come back to again and again. Dunk fresh berries in it or spoon it into parfaits. Use it as a substitute for whipped cream or frosting. Try freezing the cream and eating it like ice cream. It’s high-powered nutrition balanced by a light and fresh flavor.
Ingredients
SERVINGS: 1 Cup(s)
- 1 cup raw unroasted cashews, soaked for 8–12 hours, drained and rinsed (1¼ cups after soaking)
- ¼ cup plus 2 tablespoons water
- ¼ cup organic maple syrup
- Seeds of 1 vanilla bean or 2 teaspoons of organic vanilla extract
- ¼ cup fresh lavender leaves, rinsed, dried and finely minced
Instructions
Place cashews, water and maple syrup in a blender and process on high speed until the mixture is very smooth. Pause occasionally to scrape down the sides of the blender jar with a spatula to ensure the mixture is blended consistently. Add the vanilla and process until well combined. Pour the mixture into a bowl and add the lavender. Stir until combined. Use immediately or let chill for a thicker consistency.
