Vanilla Cream or Chocolate Sauce

Top your vegan desserts with dairy-free Vanilla Cream or Chocolate Sauce for a truly delectable experience. Try the Chocolate Sauce on homemade Nondairy Vanilla Ice Cream, and both the Vanilla Cream and Chocolate Sauce on gluten-free Apple Pie.

Vanilla Cream Ingredients:

• 1/2 cup cashews
• 1/3 cup agave nectar, amber
• 1 tablespoon olive oil
• 1 tablespoons filtered water
• 1/2 teaspoon pure vanilla extract*
• 1 dash Himalayan salt

Chocolate Sauce Ingredients:

• 1/2 cup cocoa powder
• 1/2 cup agave nectar, amber
• 1 tablespoon olive oil
• 1/2 teaspoon pure vanilla extract*
• 1 dash cinnamon (optional)
• 1 dash Himalayan salt

Directions:

1. Depending on the one you are making, place either all the Vanilla Cream ingredients or Chocolate Sauce Ingredients into a high powered blender. Blend on high speed for 2 minutes or until creamy smooth.
2. Pour into a squeeze bottle, or if you’re making both into separate squeeze bottles, then squeeze the Vanilla Cream or Chocolate Sauce or both onto your favorite dessert. Stores refrigerated for up to two weeks.

Yield:
Makes about 2/3 cup of each

* Most extracts contain alcohol primarily derived from corn. Still, people with celiac disease and gluten sensitivity may want to contact the manufacturer of the product to be sure that it’s gluten-free.

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