½ cup cashews soaked for 4 to 6 hours (for a thicker whipped cream as shown in the picture, use 1 cup of soaked cashews)
3 tablespoons honey
1 teaspoon vanilla, maple syrup,or coconut nectar.
1 vanilla bean cut in half and scraped out
Instructions
In a blender (high speed preferably) add all the above ingredients and blend until smooth.
Transfer to a bowl and refrigerate for 2 to 4 hours.
Mix well before serving.
Notes
To get the coconut cream, place the canned coconut milk in the fridge 3 to 5 days before opening. Open the can and scoop out all the coconut cream. Do not add in the water found at the bottom of the can.
Recipe by The Tasty Alternative at https://thetastyalternative.com/2013/11/dairy-and-cane-sugar-free-pumpkin-pie-scd-gaps-paleo/