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Exciting News….and Maple Cinnamon Cashew Cream Sauce

on October 25, 2012

So….first the exciting news.  I’m starting a new series of cooking classes.  Cooking & baking classes will be located at the Eleanor Grace Design House located between Canby and Aurora.  For more information, check out

The first class will be held on Thursday evening from 7-9pm and is titles, “Comforting Autumn Soups.”  We will be making Black Bean and Pumpkin Chili, Spicy African Peanut Stew, Potato-Fennel Soup with Sweet Potato Muffins and Maple Pumpkin Butter. Yum.  Class is $35 a person and includes samples, of course!


Maple Cinnamon Cashew Cream Sauce

2 cups raw cashews, soaked in water for 3-8 hours

almond milk (1/2-1 1/2 cups)

1/3 cup pure maple syrup

small pinch of nutmeg

large pinch of cinnamon

pinch of salt

2 1/2 tsp. pure vanilla extract

Place soaked cashews in a blender.  Add a little almond milk (about 1/2 cup) and blend.  Stop and scrape the sides down.  Keep adding a little almond milk until mixture is smooth and desired consistency.  If you would like a thicker sauce, don’t add to much almond milk.  Add rest of ingredients and keep blending.  Serve over pumpkin pie, with fruit or any way a sweet sauce might be used.  Enjoy!