- 1 medium/medium large zucchini peeled & diced into small cubes (approx 2 1/4 cups)
- 1/3 c cashews, soaked for a few hours and drained
- 1 -2 medjool dates, pitted, soaked and chopped
- 2 - 2 1/2 tbsp meyer lemon juice
- 1 tbsp. nutritional yeast *optional for flavor
- 1 -2 small cloves of garlic, chopped
- 1 tbsp. diced sweet onion (or 1 tsp of onion powder)
- 1 tbsp. chopped curly leaf parsley
- 1 green onion/scallion, sliced (green top portion only)
- 1/4 tsp. Herbamare or salt or to taste
- Fresh ground pepper to taste
- Splash or two of unsweetened almond milk (if using a regular blender)
- Place the coconut milk in the fridge and allow it to sit overnight. Take it out the following day and resume to the second step.
- Open the can and scoop out the hardened coconut mass that has gathered on the top into a bowl. The coconut water that remains can be used in any recipe that calls for plant-based milk so there is no need to throw this out.
- Grab either an electric or manual hand mixer and start whisking the mass until you have a smooth cream. I used an electric hand mixer and it took less than 1 minute from start to finish. It will probably take slightly longer if you use a manual hand mixer but it is far from undoable. Serve immediately
Any left-overs can be stored in the fridge for up to 1 – 2 weeks. It will firm up a bit yet all you need to do is re-whisk it before serving. It hardly gets any easier than that!
If you are serving this as a condiment next to spicy Indian food, do not add in the vanilla. Skipping that and you will have a more savory cream.