crazyrawlife
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vanilla crème anglaise
I love dessert! Last week I found myself with fresh berries and had a craving for vanilla anglaise so went searching online for a vegan alternative. Found a few things then came up with my own, and with all the modesty I can muster while I’m eating this by the spoonful – it’s the best thing ever!! And it’s quick and easy and it’s good with anything you’d want to put custard or ice cream with… like my apple and rhubarb crumble… which is the next best thing ever ; )
Ingredients
- 1 cup raw cashews, ideally soaked for at least two hours, but disregard if dealing with intense cravings
- 1 can coconut milk
- ~150ml maple syrup
- 3 tsp vanilla extract
- Pinch sea salt
- 2 tbls coconut oil
Instructions
- Bring 2-3 cups of water to boil in a small saucepan
- Place coconut oil in a stainless steel bowl and place over boiling water to melt
- Blend all other ingredient in food processor or blender until smooth
- Add melted coconut oil and blend briefly
- Serve immediately in a liquid state, or place in refrigerator for 2-3 hours to let the coconut oil set and create a firmer texture
- If using from the fridge, I suggest mixing it up with a spoon before serving as it melts a little and looke like whipped cream
Enjoy on any dessert or fruit bowl, or like I do too often, straight off a spoon!
xx
Guide: raw vegan | whole food, plant based | gluten-free | soy-free
9 Comments on “vanilla crème anglaise”
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crazyrawlife 
This is delicious Sara. I just enjoyed some with fresh raspberries.
Mmmm! I just put it in the freezer to ‘set’. I was so excited to read this post as we were heading back from the farmers market with a huge box of strawberries earlier today, it couldn’t have come at a better time! Thank you! xo
Oooh fresh strawberries! So happy you could pimp them up with this xx
So this is like coconut cool whip except with cashews and coconut milk.
Yep, and sooo much better than cool whip it doesn’t even need to be mentioned ; )
Oh wow! This dessert looks amazing, and so refreshing too!
That’ll sure be a nice, thick sauce – or creme!
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