Whipped Cashew Cream

1 cup Thick Cashew Cream (see previous post)
¼ cup light agave nectar
½ tsp vanilla extract
2/3 cup refined coconut milk, warmed until liquid

Place the cashew cream in a blender and add the agave nectar, vanilla, and ¼ cup water. Blend until thoroughly combined.
With the blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.
From: Tal Ronnen’s book, “The Conscious Cook”
Makes about 2 cups
Prep time: 5 minutes, plus 2 hours chilling