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Cashew Nut Cream

This dairy-free ‘cream’ is packed with protein from the nuts and tofu. It’s a great way to try tofu for the first time. Be sure to buy the silken variety not the firm tofu. This is delicious with fresh fruit or cooked fruit puddings.

Serves: 2–3
Time to prepare: 05 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Vegan, Wheat-free


  • 50g cashew nuts
  • 75g silken tofu, drained
  • 2 tbsp soya milk
  • 1 tbsp caster sugar
  • 1 tsp vegetable oil
  • ½ tsp vanilla extract


  1. Put the nuts into a food processor or blender and process to a fine powder.
  2. Add the rest of the ingredients and whiz into a thick cream.
  3. Store in a covered container in the fridge for up to 3 days.


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