I love this cashew cream as a topping for desserts and especially for my pumpkin pie! It is a make-ahead though and requires 12 hours of freezer time, plus time to thaw before use.
1 cup cashews
3 tablespoon maple syrup (or coconut nectar to keep it raw)
¼ cup of full-fat canned coconut milk
1 tablespoon lemon juice
pinch sea salt
⅛ teaspoon vanilla extract
Put cashews into a bowl and cover with hot water. Soak for an hour or more
Drain and rinse the cashews and add them into a food processor along with the rest of the ingredients.
Puree for 3 rounds of 30 seconds each, scraping down the sides in between each round. You can add small amounts of more coconut milk for easier blending if you’d like, but the less you use, the creamier your mix will be.
Pour into a glass jar and freeze for 12 hours then move to the fridge.