Gluten-free brandy cream
2 cups raw organic cashews
2 cups filtered water
6 tablespoons agave nectar
1 teaspoon natural vanilla extract
3-4 tablespoons brandy
pinch Celtic sea salt
1. Throw everything into the blender and puree until thick and creamy.
2. Adjust quantities of brandy and sweetener to taste.
3. Chill in the fridge and allow the cream to thicken slightly.
You will need a high-speed blender such as a Vitamix in order to achieve a really creamy consistency.
Source of recipe: I wrote this recipe.