Vegan Cashew Date Glaze
Learn how to make a delicious vegan cashew date glaze with this easy recipe. Perfect for drizzling over savory and sweet dishes.
Ingredients
- 1 cup of raw cashews
- 1/2 cup pitted dates preferably Medjool
- 1/2 cup water adjust for desired consistency
- 1 tsp vanilla extract optional
- 1 tbsp maple syrup optional for extra sweetness
- 1/4 tsp salt to balance the sweetness
Instructions
- Soak 1 cup of raw cashews in water for at least 4 hours or overnight. If you're short on time, boil the cashews for 10-15 minutes. Drain and rinse before using.
- Pit and chop 1/2 cup of dates. Medjool dates work best for their natural sweetness and soft texture.
- Add the soaked cashews, dates, 1/2 cup water, vanilla extract (optional), maple syrup (optional), and salt in a high-speed blender.
- Blend on high speed until the mixture is rich, creamy, and smooth.
- If the glaze is too thick, add water one tablespoon at a time until you reach the desired consistency.
- Taste the glaze and adjust sweetness or salt if needed. Add more dates or maple syrup for extra sweetness or a pinch of salt to balance the flavors.
- Transfer the glaze to an airtight container and store it in the refrigerator. Use it as a drizzle, dipping sauce, or topping.
Notes
- Texture Tip: Ensure cashews are soaked long enough and blended thoroughly for a smoother texture.
- Flavor Variations: Add a pinch of cinnamon, nutmeg, or a splash of lemon juice for a unique twist.
- Storage: Keeps well in the fridge for up to 7 days. Stir before serving.
- Freezing: You can freeze the glaze for up to 2 months. Thaw and re-blend if necessary.