Ingredients
1 cup raw cashews
2 cups filtered white grape, pear or apple juice
2 Tbsp sunflower seed oil, or melted coconut oil
1/4 cup powdered sugar or to taste
1 tsp vanilla or to taste
Preparation
Bring the cashews and juice to a boil, then reduce heat and simmer until the cashews soften (5 - 10 minutes)
Cover, and leave to cool for a couple of hours, or overnight in the fridge.
Drain the cashews, reserving the liquid Blend the cashews with the oil and vanilla, adding a small amount of the reserved juice as needed to help things along.
Use as little liquid as possible - the cream should be thick.
Add the sugar gradually, testing until it has the right amount sweetness for you.
Using a rubber spatula, transfer the cream from the blender to a covered storage container, and refridgerate until needed.
