Cashew Cream Vegan

• Here is this weeks post, a beautiful substitute for cream cheese or otherwise sugary muffin and cake toppings that is simply delicious. I have used this recipe for everything from frostings, to fruit toppings, to a dollop on my sprouted cereal for a little decadence. This is a vegan recipe that doesn't compromise one ounce of flavor or texture. If you find other uses for it please post a comment on my blog, I'd love to hear about it!! (One little tip, buy your nuts from somewhere there is a good rotation these can go rancid quickly, you will be able to smell them). Cashew Cream 1 cup whole raw cashews( rinsed very well under cold water. Cover with water and soak overnight. Rinse and place in a blender with enough fresh water to cover 1 inch. Blend until smooth about 1 minute. (I use a Vita-Mix, which creates a smooth cream otherwise you will need to strain the mixture through a fine sieve or cheesecloth.) To make thick cashew cream, reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews. Makes roughly 1 1/4 cups thick cream or 2 cups regular cream. To make this a sweet cream add 1 tbsp of agave.