Cashew Cream

2 cups cashews – soaked overnight

Coconut milk (Kara brand)

1 – 2 Tbsp Maple syrup

Vanilla

Soak cashews overnight in filtered water, drain and rinse.

Place cashews in a high speed blender and add enough coconut cream till it just covers the surface of the cashews.

Add maple syrup and vanilla and blend till smooth.

Taste and adjust till the flavour suits your palette.

If too thick add a little more coconut milk or water.

Refrigerate for about 2 hours for best results.

Note: The cashew cream will thicken as it cools in the refrigerator, so it is best to have the consistency a little runnier than preferred as it goes into the fridge.