1 ½ cups raw cashews (soaked overnight or in hot water for 1 hour)
1 ½ cups full-fat coconut milk (from a can)
½ cup almond milk or any plant-based milk
¾ cup maple syrup or agave syrup
1 tsp vanilla extract
½ tsp sea salt
2 tbsp vegan butter
1 ½ cups chopped pecans
Directions:
Prepare the Cashew Base:
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