Ingredients

• Ingredients Scale 1x2x3x 1 cup raw cashews, preferably soaked 2 to 3 hours 4 – 5 medjool dates 2 teaspoons vanilla extract 3/4 – 1 + 1/4 cup water (185 – 310ml)

Preparation

• Instructions Blend: Combine all ingredients, start with only 3/4 cup water, and blend until creamy smooth, stopping every now and then to scrape down the sides. Add additional water 1 or 2 tablespoons at a time until desired consistency. If you find you added too much water, add a few more cashews and blend. Taste for flavor, adding an extra date or two for added sweetness if desired. Store: Leftover cashew cream can be kept in an airtight container in the fridge for up to 5 days. Sweet cream will thicken when chilled. Keep in the freezer for 2 – 3 months, let thaw before using. Makes anywhere from 1 1/2 cups and up, depending on how much water you use.