Cashew Cream

I had some girlfriends over for lunch today (fish and chickpea burgers with tartar sauce...yum!), and one of them brought some gorgeous fruit for dessert. Better yet, she brought her Vitamix so that we could experiment making cashew cream to top the fruit with! This recipe is all over the internet in some form or another, but here it is again...cause it's sooo yummy! The recipe I used said that you could use a food processor to make this, just add 1/4 cup of water to start, then add the other 1/4 cup once stuff really gets good and moving. The Vitamix makes this a no-brainer. Just toss everything in and let'er rip.

Cashew Cream:

1 1/3 cups whole raw cashews; soaked then drained (preferably soaked overnight in the fridge covered with filtered water, but I had to speed things up by pouring boiling water over them and just leaving them on the counter from about 8am to 1pm)
1/2 cup water
2-3 Tbs agave nectar or 1-2 dates (our fruit was really sweet so I would add sweetener slowly next time...that said, it went over REALLY well with 3 TBS of agave ;-)
1/2 of a whole vanilla bean or 1 tsp vanilla extract
a squeeze of fresh lemon juice

Toss all the ingredients in a Vitamix or other high-powered blender and blend til nice and creamy. If making in a food processor, add 1/4 cup of water to start, then add 1/4 cup more after the ingredients have had a chance to come together, scraping down the sides frequently.

Should keep well covered in the fridge for several days.