Whipped Cashew Cream

This yummy cream stands in for dairy whipped cream. Adapted from Chef Tal who wrote The Conscious Cook. The raw cashews have no flavor of their own, thyr'e just a vessel for fat and creaminess.

• Ready In: 5 mins
• Yields: 2 cups, about

Ingredients

• 1  cup  thick cashew  cream (Cashew Cream(Regular and Thick))
• 1⁄4 cup  light  agave nectar
• 1⁄2 teaspoon pure vanilla extract
• 2⁄3 cup  refined coconut oil, warmed until liquid

Directions

1. Place the cashew cream in a blender and add agave nectar, vanilla, and 1/4 cup water. Blend until completely combined.
2. With blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
3. Pour into a bowl and chill in the refrigerator, covered, for 2 hours.
4. Stir before serving.