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1 cup raw, unsalted cashews
¼ cup full-fat coconut milk
3 tbs maple syrup
1 tsp vanilla extract
1 ½ cups strawberries, stems removed and
pinch of sea salt
SOAK cashews in water for at least 3 hours or overnight.
STRAIN AND RINSE the cashews and add to a food processor or blender.
MIX together coconut milk, maple syrup, vanilla extract and sea salt in a glass measuring cup.
PULSE on low speed to break up the cashews and slowly pour in the coconut milk mixture.
BLEND until smooth, about 1 minute.
ADD in the fresh strawberries, and process until creamy.
SERVE immediately with Simple Mills Cocoa Cashew Creme Nut Butter Sandwich Cookies