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Maple Tangerine Cashew Cream

Author: Molly Patrick of Clean Food Dirty Girl


  • 1/2 cup raw cashews soaked for 10 minutes in water 60g, up to overnight.
  • 1/2 cup fresh squeezed tangerine juice 120ml // use oranges if you can’t find tangerines
  • 1 teaspoon 100% maple syrup


  • Drain the cashews and place them in the blender along with the tangerine juice and the maple syrup.
  • Blend on high for several minutes until the mixture is extremely creamy and smooth.
  • If you use a blender with wide base, like a Vitamix, you may want to double the recipe because it takes more ingredients for the blades to catch it and blend it.