- 1 cup thick cashew cream
- 1/4 cup light agave nectar
- 1/2 teaspoon vanilla extract
- 2/3 cup refined coconut oil, warmed until liquid
- Place the cashew cream in a blender with the agave nectar, vanilla, and 1/4 cup water. Blend until combined.
- With the blender running, add coconut oil through the hole in the blender lid. Blend until emulsified.
- Pour into a bowl, cover and refrigerate for 2 hours. Stir before using.