This recipe comes to us from Catherine Walton.
1 ½ cups cashews: grind in blender
1 cup water: add to cashew mix, and blend until creamy
1 cup oil: add in a very slow stream, with blender running
¼ cup maple syrup or honey: add
½ teaspoon vanilla or almond extract (gluten-free brand): add
1 pkg. soft Nori-Mu tofu: blend with other ingredients (My family prefers this topping with the tofu added, and another benefit is that it goes a little further this way.)
Keeps well in the fridge for a week, anyhow, weve never had it hang about any longer than that! Good on pumpkin pie, or fresh fruit, or on top of a cake. (Totally delicious eaten alone, in the wee hours of the night!)