This vanilla crème recipe makes a fantastic non-dairy alternative to cream or crème fraîche to serve alongside desserts – such as this eat-me-now chocolate-caramel tart.
Ingredients
75g cashews
250ml rice milk
3tbsp Tiana’s cooking coconut butter
1tbsp + 2tsp maple syrup
2 vanilla pods
Method
Firstly slice your vanilla pods, and scrape out the seeds. Place the seeds into your blender followed by the cashews, rice milk, coconut butter and maple syrup. Blend all of the ingredients together until smooth.
Then, pour the liquid into a pan and place onto low heat. Stirring, heat through for about 3-4 minutes until thickened slightly into a creamier consistency. You can do this for less or more time, depending on your desired thickness.
Then, remove from the heat and pour into a serving jug. Place the crème into the fridge to cool.
Leaving it longer in the fridge may cause the crème to appear thicker, however just stir it and it should go back to its normal consistency. If not, pour a small amount of water into the cream at a time, and stir until you get your desired consistency.
