Whipped Cashew Cream

1. 1

   Place the cashew cream in a blender and add agave nectar, vanilla, and 1/4 cup water. Blend until completely combined.

2. 2

   With blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.

3. 3

   Pour into a bowl and chill in the refrigerator, covered, for 2 hours.

4. 4

   Stir before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.