Cashew Coconut Cream

Cashew Coconut Cream
Ingredients:
1/2 c raw cashews or cashew pieces (soaked for 6 hours prior, throw out soak water)
1/2 c distilled water
1/2 c melted Tropical Traditions coconut oil
1 T 100% pure maple syrup
1/2 t pure vanilla
Pinch of sea salt (optional)

Directions:

1. Blend cashews in water to form a thick cream. Slowly add the oil in a fine stream until cream thickens, blend in maple syrup, vanilla and salt. Chill and serve. (Cream will thicken substantially when chilled.)

I used a Vita-mix, so the mixture emulsified pretty well. Once in the fridge for a while it gets pretty thick, like ice cream thickness.

Great on pie, in coffee as cream, a dip for fresh fruit etc...