Vanilla Cashew Cream

Thsi is a delicious non-dairy cream topping for your favorite pies. I made this for Thanksgiving 2009 to serve with my pumpking and apple pies, and it was AMAZING! Please only use RAW cashew pieces, roasted or salted cashew pieces will make this too dark and taste more like nuts rather than cream. This can but put into the freezer for 10-15 mintues before serving to increase its thickness. You can soak the cashews in the water ahead of time to soften them a bit, but it is not necessary.

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 1  cup raw cashews
• 1⁄2-3⁄4 cup water
• 1⁄4-1⁄2 cup canola oil
• 1⁄4 pure maple syrup
• 1⁄2 teaspoon vanilla extract
• 1  pinch salt

Directions

1. In a high speed blender, blend the cashews and 1/4 cup water until combined.
2. Gradually add the remaining 1/4 to 1/2 cup water as you begin to form a thick cream and the mixture is smooth (no tiny pieces of nuts).
3. Slowly add the oil in a thin stream until the cream thickens.
4. Blend in maple syrup, vanilla and salt.
5. Chill in the fridge for at least 1 hour. The cream with thicken substatially when chilled.