Cashew Cream

Preparation

Step 1: Prepare the cashews

The night before or at least 4 hours ahead, soak the raw cashews in a large bowl of fresh water. They will plump up and become softer, guaranteeing a perfectly smooth cream.

Drain and rinse them thoroughly before using.

Step 2: Blend the cream base

In a blender, combine the drained cashews, almond milk, vanilla extract, and a pinch of salt. Blend at high speed for 2 to 3 minutes until perfectly smooth and homogeneous.

If the mixture is too thick, add a little more milk and blend again. Pass through a fine-mesh strainer or chinois to remove any remaining bits.

Step 3: Cook the cream

Pour the mixture into a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the pan, then add the whole pod.

Add the coconut sugar and the cornstarch dissolved in a little cold milk. Heat over low heat, stirring constantly with a whisk. The cream will thicken after 8 to 10 minutes — it should coat the back of a spoon.

Step 4: Cool and serve

Remove the vanilla pod and divide the cream among 4 cups or glasses. Let cool to room temperature, then press plastic wrap directly onto the surface and refrigerate for at least 3 hours.

The cream will become even denser and creamier as it chills.

Step 5: Decorate and enjoy

Just before serving, crush a few caramelized cashews and sprinkle them over the cream. You can also add a drizzle of caramel or a few cocoa nibs for crunch.

Remove the cups from the fridge 10 minutes before serving so the cream can release its full aroma.