Unbelievable Cashew Cream

I am not to be blamed if you develop an addiction to this luscious, ridiculously delicious topping sauce that makes all good things that much better!

This sauce is SO good, and easy to make, you will kick yourself for not having known about it sooner! You can put it on top of oatmeal or porridge, delicious on fresh fruit, as part of a power-breakfast bowl, or to enhance and decorate a simple dessert like this banana bread. Yum!

WARNING: Eat responsibly.

OR... whatever, just enjoy it! You can only make a bit at a time anyway because it doesn't last very long in the fridge (maybe 2-3 days). SO, that saves you from eating too much of this calorie-rich, yet totally worthwhile delicacy. Every time I've made enough for "later" though, later never comes!

You've been warned.

Now, let's get on it!

INGREDIENTS

1 c. RAW cashews, soaked in salty water (covered to top with water and 1/4 tsp salt overnight). If you forgot to do that, don't despair, there is a short cut! Boil the water and pour over raw cashews and let stand about 15-20 minutes. The original way is better as it maintains all enzymes and nutritional value, but if in a pinch...)

Bit of water or nut milk to blend and achieve right texture.

Dash of real maple syrup.

Dash of cinnamon.

That's it!

TO DO:

Place soaked cashews in NutriBullet or blender (If you don't have one of these yet, what are you waiting for? I use it EVERY day! You can make smoothies, close the container with the included lid, and off you go! And they're great for sauces like this one, making pesto (see Cilantro-Pepita Pesto recipe) and a lot more!
Add a dash of real maple syrup and cinnamon.
Add a bit of water or nut milk to achieve a thick, creamy texture.
Blend for about 30 seconds.