Vegan Cashew Cream Dessert

Published on April 4, 2019

• 1 cup cashews

• cold water to cover

• 1 cup coconut milk

• 4 tablespoons agave syrup, or to taste

• 1 tablespoon vanilla extract

• ½ teaspoon rose water

• 2 tablespoons pomegranate seeds, or to taste

1. Cover cashews with cold water in a bowl and soak for 2 to 3 hours or overnight. Drain.

2. Combine cashews, coconut milk, agave syrup, vanilla extract, and rose water in a blender; blend until smooth. Pour into a bowl and garnish with pomegranate seeds.

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Nutrition Facts (per serving)

381Calories28g Fat30g Carbs6g Protein

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Nutrition FactsServings Per Recipe4Calories381% Daily Value *Total Fat28g36%Saturated Fat14g69%Sodium229mg10%Total Carbohydrate30g11%Dietary Fiber3g10%Total Sugars18gProtein6gVitamin C1mg5%Calcium28mg2%Iron4mg22%Potassium337mg7%

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