01
Step 1
Start by placing the cashews in a bowl and covering them with cold water. Let them soak for a few hours or even overnight if you have the time. Once they’re nice and soft, drain the water away.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
Next, toss the soaked cashews into a blender along with the coconut milk, agave syrup, vanilla extract, and a splash of rose water. Blend everything until you get a smooth, creamy mixture.
03
Step 3
Pour the creamy blend into a serving bowl and sprinkle some pomegranate seeds on top for a fresh, colorful touch. Enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Soak the cashews for at least 4 hours or overnight to ensure a creamy consistency.
- Use a high-speed blender for the smoothest texture.
- Add a pinch of salt to enhance the flavors and balance the sweetness.
Why you’ll love it
This creamy treat is rich and satisfying without any dairy. It’s made from simple, whole ingredients that blend into a smooth, velvety texture. Perfect for anyone looking to enjoy a delicious dessert that’s both plant-based and nourishing.
Serving ideas
Serve chilled as a dessert or snack. It pairs beautifully with fresh fruit, granola, or a drizzle of maple syrup. You can also use it as a topping for pancakes or waffles for a rich, dairy-free twist.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as some separation may occur. For longer storage, freeze in portions and thaw in the fridge overnight.
