Sweet Cashew Cream

Preparation

1. This recipe makes a fantastic substitute for dairy-based cream cheeses, whipped cream, and more.
2. Store in an airtight container in the refrigerator for up to 2 weeks.
3. Cashew cream can also be frozen and thawed for later use, with little effect on flavor or color.
4. Just thaw in the fridge overnight before using.

Method

1. Before making, place the cashews into a large bowl and cover with 1 inch of water. Let soak 2 to 4 hours and then rinse well. Place cashews into a food processor along with the water, vanilla extract, maple syrup, and salt. Blend until smooth, scraping down sides as needed.
2. Continue to blend, about 7 minutes, until very smooth and creamy. Use as a topping for a variety of treats as you would whipped cream, or as directed in recipes. Store in an airtight container in the refrigerator up to 1 week.