Lemon Chai Cashew Cream

This lemon chai cashew cream doubles as a quick and creamy vegan frosting. It is sublime as a dip for cookies or dolloped on a scone or piece of pie.

MAKES 1 CUP

INGREDIENTS:

• 1 cup SPROUTED CASHEWS
• 2 medjool dates, pitted and soaked 2-3 hours
• Juice and rind from 1 lemon
• 1/2 tsp TRUE CINNAMON
• 1/4 tsp VANILLA POWDER
• 1/4 tsp GINGER POWDER
• pinch of cardamon
• pinch of SEA SALT

Mindful Preparation:

1. Blend all ingredients in your Vitamix blender to a creamy consistency. Add a small amount of water if necessary to emulsify.

This lemon chai cashew cream will keep well in your fridge for 3-4 days ~ if it lasts that long!

Nutritional Scoop ~ Cashews are a great source of magnesium and phosphorus, monounsaturated fats, zinc, iron, biotin and copper. They are also lower in fat than most nuts.

Food for Thought ~ Cashew nuts are actually seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil.