Sweet cashew cream is thick and creamy, full of good fats, and the perfect replacement for cream or ice cream in desserts like these fudge ripple parfaits.
Place unroasted, unsalted cashews in a bowl, cover them with water, and place in the refrigerator to soak overnight or use other methods to soak cashews.* Rinse the cashews thoroughly.A faster method is to boil them in water for 15 minutes. They might not be as soft however as the overnight method.
Make Cashew Cream
In a high speed blender, blend up the soaked cashews, milk, maple syrup, lemon juice, arrowroot and vanilla.
Serve as a fudge ripple parfait
Melt the chocolate and paint some on glass sides. Then pour the cream into the glasses and serve!
Storage
Any leftover cashew cream stores up to a week covered in refrigerator or freeze for 6 months.
Notes
*Overnight Soak. Cover cashews in cold water in a bowl, let them soak overnight in the refrigerator. Rinse and use in recipe. Quick Soak. Pour boiling water over your cashews, soak for one hour, rinse and use in recipe.Speed Soak. Boil cashews for 5 minutes in water. Rinse and use in recipe.