This Creamy Cashew Whipped Topping recipe is a perfect compliment to strawberry shortcake, pumpkin pie or pies for food fights. This vegan cashew cream is also raw and simple to make.
1 ½ cups raw cashews
6 pitted medjool dates
1/3 cup fresh orange juice
water
1)
In a medium bowl, place the cashews and dates, cover with filtered water, and set aside to soak overnight or at least 2 to 3 hours.
2)
Drain the soaked cashews and dates and discard the water. Transfer to a food processor, add orange juice and process 1 to 2 minutes to form a very smooth and creamy topping. Serve with pies, tarts or on top of fresh fruit. Store in a covered container in the refrigerator for up to 1 week. Makes about 3 cups of Vegan Creamy Cashew Whipped Topping.
