Cashew Coconut Cream

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Cashew Coconut Cream

Since I have been making efforts to go mostly dairy free I have been missing cream. Cream makes desserts extra special, in my opinion. A dollop (or basin) of cream can make every fruity affair just that. Taste so good you feel like your doing something naughty. But your not, once you feel comfortable with that idea, the whole world is your oyster. Your cream covered oyster.

This cream is super easy to make and will keep for at least 3 or 4 days in the fridge. You can have it with baked apples, strawberries, pie or even just by itself.

Cashew Coconut Cream

2 cups cashews – soaked overnight

1 cup coconut cream

1 tsp vanilla essence

¼ cup honey

Rinse the cashews and combine with the rest of the ingredients in a food blender and process until creamy. Refrigerate until set.

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