Vegan sweet edamame cream with dates

Vegan sweet edamame cream with dates: a creamy spread made from edamame, dates, almond milk and salt – mild, naturally sweet and quick to blend.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 250 kcal per serving
• Protein: 22 g
• Fat: 8 g
• Carbs: 26 g

Ingredients

• 200 g edamame
• 4 dates
• 50 ml almond milk
• 1 pinch of salt

Method

You’ll need: saucepan · blender · sieve

1. Cook the shelled edamame in water until soft. Drain and leave to cool briefly.
2. Stone the dates. If they're firm, soak them briefly in warm water.
3. Put the edamame, dates, almond milk and salt in a blender and blend, first on low, then on a higher speed.
4. Blend everything until smooth. Add another splash of almond milk if needed.
5. Taste the cream and blend briefly once more if you like.
6. Serve the cream well chilled as a spread or to eat with a spoon.

Good to know

Unusual, but really good. The cream is mild, smooth and naturally sweet. It tastes especially well rounded when chilled.

Swaps

Almond milk → oat milk (often a little more fibre; contains gluten unless labelled gluten-free) | Dates → figs (also provide fibre and natural sweetness) | Edamame → white beans (milder flavour, also contain fibre) | Almond milk → tinned coconut milk, diluted (creamier texture, a little more fat)

Allergens

Contains soya and tree nuts (almond milk). Generally suitable for children if the cream is finely blended, and usually no problem during pregnancy as long as the ingredients are handled hygienically and well cooked. Contains: tree nuts.

Dairy-free recipes