I have appreciated coconut cream all these years, but I'm excited for this alternative. Use it for vegan toppings, making caramel or ice cream. (Those recipes to come!!)
For now, make a double batch to have on hand for dairy free delights.
1 cup Organic unsalted cashews
About 1.5 cups hot filtered water to soak cashews
1 cup filtered water to blend
Soak 1 cup of cashews in heatproof bowl allowing the water to be 1-2 inches above the cashews for 30 minutes.
Add cashews and 1 cup of fresh filtered water to a high speed blender. Blend for 1 minute.
Store in sealed bowl in fridge for up to 5 days.
OPTIONS - Add a few drop of liquid sweetener like monk fruit or allulose for a kiss of sweetness.
Enjoy a dollop on a piece of cake, on ice cream or wherever your sweet desires take you.