Cashew Lemon “Whip Cream”


This is a perfectly sweet and creamy, vegan treat. Great for dipping crispy apple slices, or eating on top of a big bowl of blueberries.



Nuts have physic acid, which is also found in grains and legumes. Just as with grains and legumes, soaking nuts is essential for proper digestions.  When we consume raw, un-soaked nuts the phytic acid tends to bind to minerals in the gastrointestinal tract, which can lead to mineral deficiencies.  By soaking, you are breaking down the phytic acid so it can be absorbed properly.  
Nuts also have high amounts of enzymes inhibitors.  This is another reason why un-soaked nuts can be hard to digest.  Soaking nuts neutralizes the enzymes allowing for proper digestion.  Soaking in a little raw apple cider vinegar (with the “Mother”) can help to further aid in digestion and absorption.  


  • 1.5 c. raw cashews, soaked with 1 tsp apple cider vinegar
  • 1/4 c freshly squeezed lemon juice
  • 1/4 c raw honey, or pure maple syrup 
  • 1-2 tsp organic lemon zest, or to taste 
  • 1 tsp pure vanilla extract 
  • 1 Tbsp water, or unsweetened nut/seed milk 

Preparation Method 

  1. Soak raw cashews in water to cover with 1 tsp apple cider vinegar, for 4-6 hours, or overnight. Strain off soak water, and rinse the cashews.
  2. Using a blender, or food processor, combine all ingredients and blend until you’ve reached a creamy and smooth consistency.
  3. Scape into a bowl and use as a dip with your favourite fruits, like local strawberries, fresh figs, or peaches. 

Blend until thick + creamy.


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