In the world of proper food combining, fruits and nuts are not an ideal combination for digestion. That said, I find this digests fine for me, especially if I take the time to soak the nuts first. If you decide to make this without soaking the nuts (this process releases the enzyme inhibitors and starts the sprouting process), just be aware that the cream will become twice as thick the next day (if you have some left in the frig) as the nuts absorb the liquid.
2 cups raw cashews
1 tbsp coconut oil
a squeeze of lemon juice (or orange juice)
a pinch of salt (I use the Himalayan Pink Salt)
1/4 cup coconut sugar (if you don’t have this, use maple syrup) – adjust to your own preferred level of sweetness. 1/4 cup of coconut sugar makes it very sweet in my opinion.
a dash of vanilla extract (french vanilla stevia drops work also) or some vanilla bean
8 oz coconut water (you can use regular water instead if you don’t have coconut) – use less or more water depending on if you want it thicker or thinner
HOW TO MAKE IT
Step 1: Soak 2 cups of raw cashews in cool water in your refrigerator for 4 hours or even overnight. When that is done, drain off the water and rinse. I use a mason jar, but any bowl is fine.
Step 2: Put the cashews into the blender. Add in all the other ingredients and blend.
Step 3: Refrigerate – the cream tastes best when it is cold. Alternately, you can add ice cubes when you blend in place of some of the water/coconut water to have it cold right away.
Step 4: Layer with your favorite fresh, ripe fruits and enjoy!