1 cup raw cashews
¼ cup rice malt syrup
2 teaspoons vanilla extract
Pinch sea salt flakes
¼ cup freshly squeezed orange juice
2 teaspoons finely grated orange zest
Place the cashews in a small saucepan and cover with water. Place on the stove and bring to the boil. Reduce heat and simmer for 2-3 minutes.
Drain, then refresh in cold water. Drain again, then place into a blender, along with the rice malt syrup, vanilla, salt, and orange juice.
Blitz until you have a smooth and creamy consistency. This may take longer if you don’t have a high speed blender.
Tip the cream out into a bowl and stir through the orange zest. Place in the fridge to chill and firm up.
The cream can be served as soon as it’s made, but the flavour and texture improve with chilling. Will keep up to five days in the fridge.