Lemon Coconut Cashew Cream

For the coconut lemon cashew cream you will need:


– 1 cup soaked cashews

– 1/2 cup organic shredded or flaked coconut (or you can do a 1/2 cup raw coconut meat)

– 1/4 cup coconut water

– 2 tbsp. organic maple syrup

– 1 tbsp coconut oil

– 1 tbsp raw honey

– 1 tsp vanilla

– 1/2 tsp grated lemon zest

– juice of 1/2 a lemon

As mentioned above, it is very important to soak your nuts. You can measure out the total amount of nuts that you will need, and put them aside to soak for up to 4 hours:


Once you have added the cashews to your blender, add all the rest of ingredients, and blend on high until thick and creamy. You may need to start and stop the blender because the mixture will be thick.

And that’s it! Take it out of your blender and enjoy! You can use it as a raw frosting for desserts, like I did with my raw pumpkin pie recipe, use it as a sweet dip, or to eat as a rich, creamy dessert pudding!




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