This vegan cashew cream is so simple to make and it is the perfect alternative if you are intolerant to dairy. It is delicious served with strawberries or spread in a Victoria sponge cake!

Ingredients

100g    Cashew nuts

1          Ripe banana

Instructions

Soak the cashew nuts overnight.

The next day drain them and add them to a blender along with the chopped banana. Blend until it forms a smooth cream. Transfer the cream into a container.

Store in the fridge and eat within 3-4 days.

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