1 cup raw cashews
2 cups water
1 ¾ cups melted coconut oil
½ cup agave or 1/6 maple syrup
2-3 tsp. vanilla
Pour water and cashews in blender. Allow it to sit for an hour without blending. Blend on high 10 minutes until smooth. Add agave and vanilla, the slowly add the coconut oil to the mixture.
Makes 5 cups
Put in one cup containers and put in freezer.
The cashew cream should keep in the refrigerator for one week.
We added 2 pints of blueberries to make it a dessert. It can also be added to savory dishes like mashed potatoes or cream soups
This recipe is from Dr. Julie Buckley at www.juliebuckley.com