Vegan Coconut Cashew Cream

1. Preheat oven to 400ºF and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
2. Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover them with plastic wrap and refrigerate for 8 hours.
2. Once the cashews have soaked for 8 hours, drain the water and add them into a small food processor. Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes.
3. Cover and refrigerate until ready to pour on everything.

Notes:
If you want your sauce thinner, just add more milk!
If you want the sauce less “nutty tasting,” just omit toasting the nuts. You can also just use water if you don’t like the mild coconut milk flavor.