Vegan Cashew Cream

1. 1

   Bring the cashews and juice to a boil, then reduce heat and simmer until the cashews soften (5 - 10 minutes)

2. 2

   Cover, and leave to cool for a couple of hours, or overnight in the fridge.

3. 3

   Drain the cashews, reserving the liquid

4. 4

   Blend the cashews with the oil and vanilla, adding a small amount of the reserved juice as needed to help things along.

5. 5

   Use as little liquid as possible - the cream should be thick.

6. 6

   Add the sugar gradually, testing until it has the right amount sweetness for you.

7. 7

   Using a rubber spatula, transfer the cream from the blender to a covered storage container, and refridgerate until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.