- 1 cup cashews
- cold water to cover
- 1 cup coconut milk
- 4 tablespoons agave syrup, or to taste
- 1 tablespoon vanilla extract
- 1/2 teaspoon rose water
- 2 tablespoons pomegranate seeds, or to taste
- Cover cashews with cold water in a bowl and soak for 2 to 3 hours or overnight. Drain.
- Combine cashews, coconut milk, agave syrup, vanilla extract, and rose water in a blender; blend until smooth. Pour into a bowl and garnish with pomegranate seeds.
06/10/2019
recipepes.com
vegan cashew cream dessert, recipe
PT15M
PT1H
5
455 calories