- 1 cup raw cashews
- ¼ cup nondairy milk
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- Put all of the ingredients in a blender and process until smooth. Stored tightly covered in the refrigerator, this “cream” will keep up to 2 days.
Recipe from Laura Theodore’s Vegan-Ease, © 2015 Laura Theodore, reprinted by permission.