Blueberry Vanilla Cashew Cream
Recipe from: Tracie Gobelle, Lumby, BC
The base for this recipe came from Dr. Ben Kim's website. It creates a thick, creamy, absolutely amazing dip for fruit (pears are yummy), or use it as a substitute for icing or whipped cream.
1 cup raw cashews
1 1/2 cups cold water
1/2 cup frozen (or fresh) blueberries
1/2 tsp. good vanilla extract or
the seeds from half a vanilla bean.
Soak cashews overnight in 1 cup of the water. In the morning, drain and place in a blender. Add the other 1/2 cup of cold fresh water, the blueberries, and the vanilla. Blend until smooth and creamy, adding more cold water tiny amounts at a time until the consistency of thick icing.