Long-Lasting Non-Dairy Cream

This creamy, versatile non-dairy cream is perfect for your business, offering a rich texture and flavor that lasts up to six months. Ideal for desserts, sauces, or coffee, it's a great alternative for those avoiding dairy.

Steps

1. Begin by soaking the cashews in water for at least 4 hours or overnight. Drain and rinse well. 2. In a blender, combine the soaked cashews, coconut milk, maple syrup, vanilla extract, lemon juice, and salt. 3. Blend on high until completely smooth, scraping down the sides as needed. 4. If a thicker consistency is desired, add xanthan gum and blend for another minute. 5. Transfer the cream to a sterilized jar, seal tightly, and store in the refrigerator for freshness. 6. For longer shelf life, consider freezing portions in ice cube trays, then transfer to a freezer bag once frozen.

1 cup cashews (soaked) 1/2 cup coconut milk 2 tablespoons maple syrup 1 teaspoon vanilla extract 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon xanthan gum (optional, for thickness)