There is an insanely delicious lemon clotted cream which hails from England that is a crazy mix of flavors similar to ice cream meets butter meets whipping cream. So…that’s out for me, but this vegan lemon cream is is the closest I’ve found in vegan versions.
The finished product is good enough to drink straight out of the blender, although I showed minor restraint and immediately drizzled over fresh berries and gobbled up. Wowza, it’s delicious!
If you have kiddos in the house, be prepared to have this made on the regular and for us grown-up and health conscious “kids” it’s a cheap thrill to have something so good for us taste like it’s so bad 😉 Drizzle over fresh fruits, use as frosting, finish off your pancakes and waffles with it or simply eat with a spoon.
Vegan Lemon Cream
Makes approx. 1 ½ cups
¾ cup organic raw cashews (soaked 1-2 hours)
1/3 cup coconut or almond milk
2 T fresh lemon, juiced
2 T maple syrup
1 T organic vanilla extract or pure vanilla powder
3 T So Delicious Coconut Cream
Drain the soaked cashews and add to high powered blender. Add liquid coconut or almond milk, add lemon juice, maple syrup vanilla. Blend on high until creamy. Add full fat coconut milk and blend on high until very smooth. Refrigerate to keep up to 7 days.
Drizzle over pancakes or waffles, over fresh fruit, buckwheat crepes, or use as a dip.