This is a delicious vegan, sweet nut cream from my mum which can be used on top of fresh fruit or a pudding. Coconut cream, cashews and maple syrup-make the vegan in your life happy now!
Oh my giddy aunt, this is divine!! I made this last night to go on a apple pie. Put the pie in the oven and whipped [pun accidentally intended] this up then put in the back of the fridge where it is the coldest. Went out for dinner then came back in an hour or so, pull the pie out, looking superb, then served with this wonderful wonderful vegan cream. One mention: this did not come to 20 servings, my partner and I had atleast one 3/4 cup each on our pudding. That's how yummy this is. The coconut milk and maple syrup go together very well and the cashew nuts thicken it along with refrigeration. Make sure you do chill it for at least an hour though, if you can afford the time, spend it chilling this longer. - 10 Oct 2009
Made this to go with "Banana Spring Rolls" for 40 people...everyone loved the combination and there is plenty left over. It continues to thicken each day, so I just add a slosh of soy milk to get the required consistency. I'm not sure how long it keeps in the fridge, but easily 3 days+. - 07 Jun 2010