A vegan cream base to use for au-gratin sweet potatoes, or anywhere else a cream sauce might be used. Works great in Thai dishes as well as traditional cream sauce recipes.
| Makes | 11 servings |
| Total Time | 12 minutes |
| Difficulty | Easy |
| Container | Low-Profile 2.0-litre Container |
Ingredients
- 840 ml (3 ½ cups) coconut milk, unsweetened
- 200 g (1 ½ cups) roasted cashews, unsalted
- 40 g (6) medjool dates, pitted
- 1 tsp vanilla extract
- 1 tsp kosher salt, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2 minutes 30 seconds.
Chef's Note
- Can be used in au-gratin potatoes, curry dishes, macaroni and cheese, or anywhere a cream sauce is called for.
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