1 cup raw, unsalted cashews

¼ cup full-fat coconut milk

3 tbs maple syrup

1 tsp vanilla extract

1 ½  cups strawberries, stems removed and

pinch of sea salt

SOAK cashews in water for at least 3 hours or overnight.

STRAIN AND RINSE the cashews and add to a food processor or blender.

MIX together coconut milk, maple syrup, vanilla extract and sea salt in a glass measuring cup.

PULSE on low speed to break up the cashews and slowly pour in the coconut milk mixture.

BLEND until smooth, about 1 minute.

ADD in the fresh strawberries, and process until creamy. 

SERVE immediately with Simple Mills Cocoa Cashew Creme Nut Butter Sandwich Cookies