Vanilla Cashew Cream

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– 1 1/2 cups raw soaked cashews (about four hours or so)

– 4 to 6 pitted medjool dates

– 3/4 cup raw nut milk

– 1 tsp vanilla

About thirty minutes before the cashews are done soaking, add the dates in to soak as well.

Put the cashews, dates and the rest of the ingredients in the blender and blend on high, about two to three minutes.

Eat as a sweet cream pudding, or use it as a cake frosting!

This cashew cream will keep up to a week in the refrigerator!

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