This is a ‘figged’ up variation of the traditional cashew cream recipe I posted earlier this year. The figs and banana give it a delicious ‘caramel-ly’ twist- which also happens to be healthy for you-yay licence to eat more! I’ve used this in place of cream and it is delicious on it’s own, or as a super yummy ‘garnish’. You can even impress your family and friends with it- and they won’t even suspect it’s vegan 😉
5-6 Dried Figs
4 Tablespoons of water
1 ½ Tablespoons of freshly squeezed lemon juice
1 cup of raw cashews, soaked in water for 4-6 hours
¼ – ½ cup of water for blending
1-2 Tablespoons of sweetener (I use Maple Syrup and light Agave)
¼ teaspoon Natural Vanilla Extract
½ ripe banana
Drain Cashews and rinse with water.
Meanwhile, place the figs, lemon juice and 4 Tablespoons of water in the food processor and blend until they become a thick paste
Remove these from the food processor and replace with the soaked cashews. Process.
Slowly add the water, sweetener and vanilla essence and process until you get a consistency that you like (some like it thicker, some like it thin!)
Add the fig paste, along with the ripe banana and process until you get a lovely creamy consistency.
Enjoy this cream on it’s own, or put it on everything that you would normally add cream too (It also goes beautifully with orange cake).