makes about 6-8 servings
1/2 cup + 1 tbsp (75g) cashews
1 cup (250ml) rice milk
3 tbsp tiana’s cooking coconut butter
1 tbsp + 2 tsp maple syrup
2 vanilla pods
1. Firstly slice your vanilla pods, and scrape out the seeds. Place the seeds into your blender followed by the cashews, rice milk, coconut butter and maple syrup. Blend all of the ingredients together until smooth.
2. Then, pour the liquid into a pan and place onto low heat. Stirring, heat through for about 3-4 minutes until thickened slightly into a creamier consistency. You can do this for less or more time, depending on your desired thickness. Then, remove from the heat and pour into a serving jug. Place the crème into the fridge for about half an hour or so to cool – or alternatively you can enjoy it warm!
* Leaving it long in the fridge may cause it to appear thicker, however just stir it and it should go back to it’s normal consistency. I’ve found that I actually like the cream best the next day, as it gives a good chance for the vanilla flavours to develop.