Maple Tangerine Cashew Cream

By Chef: Molly Patrick
Posted: January 13, 2016


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Drizzle it over fresh fruit, put it on toast, add it to your morning oatmeal, pour it over pancakes – you get the idea….this maple tangerine cashew cream is good on just about everything including right out of the blender on your spoon!


  • 1/2 cup raw cashews (60g) soaked for 10 minutes in water, up to overnight.
  • 1/2 cup fresh squeezed tangerine juice (120ml // use oranges if you can’t find tangerines)
  • 1 teaspoon 100% maple syrup


  1. Drain the cashews and place them in the blender along with the tangerine juice and the maple syrup.
  2. Blend on high for several minutes until the mixture is extremely creamy and smooth. If you use a blender with wide base, like a Vitamix, you may want to double the recipe because it takes more ingredients for the blades to catch it and blend it.