Vanilla Bean Cashew Cream

This is a versatile addition that can be used in many ways—as a vegan substitute for whipped cream, as a dip for fresh fruits, as an add-in to a bowl of granola or oatmeal, or a layer in a parfait… the possibilities are endless!

INGREDIENTS:
» 1 ¼ cup organic raw cashews (soaked for 2 hours)
» ½-¾ cup filtered water depending on desired thickness
» 1-2 Tbsp pure maple syrup
» the seeds from 1 vanilla bean (or 1 tsp pure vanilla extract)
» a pinch of sea salt

DIRECTIONS:
Put all in a blender and purée until thick and creamy.
Start with ½ cup of water, and then gradually add more for your desired thickness.