Mango Coconut Cream

Ingredients:

3 ½ cups whole raw cashews
4 cups filtered water
1 ¼ tsp. Himalayan sea salt
½ cup organic maple syrup
½ tsp. vanilla extract
2 cups frozen mango cubes (Trader Joe’s)
1 cup melted coconut oil
3 tbsp. lecithin granules

Directions:
Soak the cashews in the filtered water for 4 hours. Cover with saran and set them on the counter. Rinse the cashews twice in filtered water and drain all the water out. Place them into a Vitamix. Add salt, maple syrup, vanilla, and mango into the Vitamix. Use the tamper to blend until creamy smooth. Make sure the mixture isn’t gritty to the touch when finished blending. It must be as silky as cream cheese. Turn the Vitamix on low and slowly pour in the coconut oil. Set the Vitamix on medium. Use the tamper to help mix until evenly incorporated. This will take several minutes to mix in completely. You will have to keep pushing it down with the tamper to achieve the results you want. Grind the lecithin granules in a coffee grinder and turn them to powder. Turn the Vitamix to low and mix the lecithin in.

Makes 7 cups of Mango Cream

​Will last 3-4 days in refrigerator, and 1 month in freezer.