Dairy-Free Irish Cream

Name: Dairy-Free Irish Cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: about 2 ¼ cups (560 ml)
Ingredients: 1 cup (130 g) unsalted raw cashews (not roasted); 1 cup (250 ml) maple syrup; 1 ¼ cups (310 ml) cold water; 1 cup (250 ml) Irish whisky; 2 tsp (10 ml) vanilla

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Preparation 20 min
Cooking 10 min
Cooling 15 min
Other 15 min
Servings 1
Makes about 2 ¼ cups (560 ml)

Vegetarian
Vegan
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 cup (130 g) unsalted raw cashews (not roasted)
- 1 cup (250 ml) maple syrup
- 1 ¼ cups (310 ml) cold water
- 1 cup (250 ml) Irish whisky
- 2 tsp (10 ml) vanilla

Preparation

- In a bowl, cover the cashews with boiling water. Let soak for 15 minutes. Drain. Discard the soaking water.
- In a blender, purée the drained cashews with the maple syrup and cold water for 5 minutes. The mixture should be as smooth as possible.
- In a small pot over medium heat, bring the purée to a boil while whisking. Simmer for 1 minute. Remove from the heat. Let cool for 15 minutes, stirring a few times to ensure that a film does not form on the surface.
- Add the whisky and vanilla. Mix well. Place a fine sieve or a fine mesh conical strainer over a bowl. Strain the mixture. Compost the cashew residue. Pour the mixture into an airtight jar and refrigerate until chilled. Mix well before serving over ice or in a coffee. The Irish cream will keep for 1 month in the refrigerator.

Dairy-Free Irish Cream

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Ingredients

Preparation

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