Cashew cream is a vegan chef staple that stands in for dairy in a variety of ways.

Ingredients

YIELD: ABOUT 1½ CUPS

1 cup raw or unsalted roasted

cashews

1½ cups firm silken tofu,

well drained

1 cup powdered sugar

1 teaspoon vanilla extract

Method 

Process the cashews into a paste in a food processor, stopping to scrape down the sides of the container as needed.

Add the remaining ingredients and

process until very smooth and creamy. Cover tightly and refrigerate for 2 to 12 hours before serving.

Store leftover crème in a sealed container in the refrigerator.

Coconut harmonizes with so many other flavors. 

This crème captures coconut’s essence and will add a special touch to all your favorite desserts.