Chocolate Peanut Butter Cashew Cream

This recipe combines two of my favorite ingredients to use in the kitchen: cashews and powdered peanut butter.  By making your own cashew cream you create a simple and healthy spread that can be used in a multitude of different ways.  The easiest of course is spreading the cashew cream on toast for an easy and healthy breakfast.  Other uses could be using it in place of frosting to top a vegan cupcake or to add some richness and flavor to smoothies or dairy free shakes.  Try making this simple recipe and see what creative delicious uses it inspires.

Ingredients

• 1 cup raw cashews (soaked overnight or at least for five hours)
• 1/2 tsp vanilla extract
• 1/2 c almond milk
• 6-8 T Chocolate Powdered Peanut Putter (such as Just Good Stuff or PB2)

1. Drain the cashews and discard the water.
2. Using an immersion blender or high speed blender, blend the cashews, almond milk, and vanilla until it reaches a smooth and creamy consistency.
3. Add the powdered peanut butter and blend until completely mixed.
4. Place in a container and allow the cashew cream to chill and thicken in the refrigerator for a few hours.