Boil the cashews in separate boiling water for about 5 minutes. This eliminates the need to soak overnight and gives the cashews a great creaminess. When finished, rinse and drain the cashews and discard that water.
In a blender (preferably a small one so it all gets incorporated), add the boiled and drained cashews, filtered water, maple syrup, vanilla extract, sea salt and tapioca starch and blend until creamy and glossy. This might take several blends on your blender, it took me about 3 to 5 minutes straight of consistent blending and stopping to scrape down the sides to blend. Taste and add more maple syrup if you desire it to be sweeter.
Because of the tapioca starch it thickens up pretty quickly, but it might be very hot. Allow to cool in your fridge for at least an hour, preferably three hours or even overnight!
High quality cashews are key, especially where they are the key ingredient. I love these Terrasoul Cashews from Amazon! I also keep my cashews in the fridge to make them last longer!
I highly recommend adding the tapioca starch – it helps to thicken it all up. However, you can make it without it, I just don’t know the consistency it’ll have. It’ll still be nice and thick, just not as much. Alternatively you can use cream of tartar. I have definitely made it without it and it still tastes delicious!
If you want to be able to pipe this, add the tapioca starch/cream of tartar, then freeze it for about 1 hour before use, then pipe and leave in fridge until needed.