Coconut Cashew Cream

This lovely coconut cashew cream is an adaptation of Amy Crawford's recipe (http://theholisticingredient.com/2013/09/16/coconut-cashew-chia-cream/), and went really well both with a chocolate cake and with a walnut-banana-chocolate chip cake made with gluten-free flour. There's such little flax seed meal in it that it does not really affect the colour of the cream; it's still nice and white.

150 grams of cashews
4 dl refrigerated coconut milk
2 tablespoons of ground flax seeds
3 tablespoons of honey
the seeds of one vanilla bean
a pinch of ground sea salt

1. Let the cashews soak in water for two hours, rinse and drain.
2. Place all the ingredients in a bowl and blend with a hand blender until smooth.
3. Place the mixture in the fridge for the night for it to get thick and creamy.
4. Serve cold with a cake of your choice.