This yummy cream stands in for dairy whipped cream. Adapted from Chef Tal who wrote The Conscious Cook. The raw cashews have no flavor of their own, thyr'e just a vessel for fat and creaminess.
1 cup thick cashew cream (Cashew Cream(Regular and Thick))
1/4 cup light agave nectar
1/2 teaspoon pure vanilla extract
2/3 cup refined coconut oil, warmed until liquid
Steps:
Place the cashew cream in a blender and add agave nectar, vanilla, and 1/4 cup water. Blend until completely combined.
With blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
Pour into a bowl and chill in the refrigerator, covered, for 2 hours.
Stir before serving.
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