Basic Thick Cashew Cream

This is a delicous cashew cream that can be used to replace sweetened condensed milk, or used as a luciously thick dessert topping. You'll find ways to use it... It comes from a cookbook called Vegan Chocolate by Fran Costigan. She's a dessert genius and I highly recommend her book!

• Ready In: 4 hrs 6 mins
• Yields: 1 3/4 cups

Ingredients

• 1  cup  whole raw cashews (5 ounces/142 grams, rinsed and soaked 3-4 hours or overnight. Or use boiling water and they'll be re)
• 2⁄3 cup water (I actually use about half because I like the cream to be thick, 160 ml)
• 1⁄4 cup maple syrup (60 ml)
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon guar gum (can substitute xanthan gum or omit)

Directions

1. Drain the cashews and put them in a blender. Add the water and maple syrup and vanilla. Blend until the cream is perfectly smooth.
2. Add the guar gum and blend for another minute and a half.