- 1 cup Raw cashews
- 4 Canned pear halves, drained
- 1/2 tsp Alcohol-free pure vanilla extract
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Place all ingredients in a food processor. Puree for several minutes until smooth and ivory in colour, scraping down sides of the bowl half way with a spatula.
Transfer cream to a glass jar and refrigerate, ready for use when required. Recipe is unsuitable for freezing. Makes 1½ cups.
You can substitute ½ cup of apple juice for pears.If using peanuts, rub off their skins first, or blanch almonds to remove their skin for a whiter colour.
Recipe and images published with permission from Sue Radd’s new Cookbook Food as Medicine (Signs Publishing).
Food as Medicine: Eating for Your Best Health was awarded number 1, ‘Best Health & Nutrition Cookbook in the World for 2016’ by Gourmand World Cookbook Awards. It promotes adopting a more plant based dietary pattern for chronic disease prevention/treatment and environmental sustainability.
Calories: 161kcal | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 5mg | Fiber: 3g | Calcium: 10mg | Iron: 1mg