1 cup canned, full-fat coconut milk
3/4 cup raw, unsalted cashews
1-3 tablespoons maple syrup, to taste
1 teaspoon vanilla
Small squeeze lemon juice
1/3 cup melted coconut oil
In a high-speed blender or Vitamix, blend all ingredients except the oil. Cashews need to be completely broken down for proper thickening. With blender running, drizzle in the oil until incorporated. Chill for 12 hours or, for a quick chill, pour into a shallow dish and freeze for 1 hour, then transfer to the refrigerator where it can be stored for up to one week.
Thanks to Gigi Christianson for this recipe.