Paleo Vegan Vanilla Sauce (gluten-free, vegan, dairy-free)

Delicious over Paleo Apple Crisp!

Prep Time: 5 min       Cook Time: 0 min     Ready in: 2:05 h          Yield: just under 1 1/2 cups

 Ingredients

1 cup (145 grams) raw unsalted cashews, soaked (if you have a Vitamix you don’t have to soak them)

1/2 cup (120 milliliters) water

5 tablespoons maple syrup

seeds from 1/2 vanilla bean (optional - I did not use these)

1/2 teaspoon vanilla extract (can use a little more if you omit the vanilla bean seeds)

2 teaspoons lemon juice

1/4 tsp sea salt

Directions

Drain the cashews and place all the ingredients in a high-speed blender jar. I used my Vitamix.

Process on high speed for about 40 seconds or until totally smooth and no chunks remain.

Add more lemon juice, vanilla and salt, if desired. This doesn't thicken much so it can be served immediately.

Refrigerate in an airtight container for up to 3-4 days.

This is delicious served over Paleo Apple Crisp.

Notes

To soak the cashews, place them in a large mug, small pot, or some kind of container that's safe to pour boiling water into. Pour enough boiling water over the cashews to cover them. Let them sit 1 1/2 to 2 hours.

Please use a high-speed blender like called for in the recipe. I don't believe a food processor will grind the cashews finely enough.