Salted Caramel Pot de Creme - just three ingredients - vegan
- 1 cup raw cashews soaked overnight
- 1 cup coconut cream (Place a can of full fat coconut milk in the refrigerator for a few days then open the can and scoop out the cream from the top. Reserve the water to use if needed to blender to mix all ingredients.)
- 1/2 cup Liefie's Salted Coconut Milk Caramel Sauce
Combine cashews, coconut cream and caramel in a high speed blender. Tamp down ingredients well then start the machine on low. If it's not mixing well add a few tablespoons of the reserved coconut water at a time until it starts to blend. Turn machine to high and let ingredients blend fully. You'll need to scrape down the sides often to ensure everything is smooth and creamy.
Pour into small jars or ramekins and chill overnight. Top with additional Liefie's Salted Coconut Milk Caramel Sauce and serve.