Vegan Coconut Cashew Cream

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   1.

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   Preheat oven to 400 degrees F and line a small baking sheet with parchment paper.

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   Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes.

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   Set aside to cool.

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   2.

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   Once the cashews are cooled, place them in a medium bowl and cover them with water.

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   Cover them with plastic wrap and refrigerate for 8 hours.

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   2.

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   Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor.

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    Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce.

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    Depending on the strength of your food processor, this make take a few minutes.

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    3.

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    Cover and refrigerate until ready to pour on everything.

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    Notes: If you want your sauce thinner, just add more milk!

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    If you want the sauce less nutty tasting, just omit toasting the nuts.

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    You can also just use water if you dont like the mild coconut milk flavor.

* Per serving · 4 servings · Values may vary.

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