Description
This creamy pear cream is a sweet vegan sauce blending pears, syrup, and cashews. It is a perfect, simple, and delicious alternative to yogurt and ready in 5 minutes. Enjoy it for breakfast, as a topping for desserts, or straight from the spoon.
Ingredients
- 2 1/4 cups (500 g) canned pears
- 2/3 cup (150 ml) canned pear syrup
- 1 cup (130 g) cashews
- a pinch of salt
- 1 tsp vanilla extract
- optional: maple syrup to taste* (depending on how sweet the canned pears are)
Instructions
-
Prepare ingredients:
Drain the canned pears, reserving the syrup.
Measure 2 1/4 cups (500 g) of the canned pears and 2/3 cup (150 ml) of the canned pear syrup. (see notes for cashews). -
Blend:
Place the canned pears, pear syrup, and cashews into a blender or food processor.
Add vanilla and a pinch of salt to enhance the flavor.
Blend all the ingredients until you achieve a smooth, creamy consistency. -
Taste:
Taste and adjust the sweetness if needed by adding maple syrup to taste. -
Serve:
Pour the pear cream into a bowl and serve immediately, or refrigerate for later use. -
Garnish (optional):
Drizzle with maple syrup for extra sweetness, sprinkle with cinnamon, granola, or chopped nuts for added flavor and crunch.
Enjoy your delicious pear cream as a spread, yogurt alternative, or dessert base.
Equipment
Notes
- To achieve the creamiest consistency, boil the cashews for 10 minutes or soak them in water for a few hours before blending. This softens the cashews, making them easier to blend smoothly. I recommend this step if you don’t use a high-speed blender or if you are using a food processor.
- Use cold pears and syrup to help thicken and set the cream faster.
- You can store pear cream in the fridge for up to 3-4 days
Nutrition
- Serving Size: 2
- Calories: 1133
- Sugar: 121g
- Sodium: 9mg
- Fat: 55g
- Saturated Fat: 10g
- Unsaturated Fat: 45g
- Trans Fat: 0
- Carbohydrates: 150g
- Fiber: 10.6g
- Protein: 25g
- Cholesterol: 0