Recipe by Emilie Sobel
A perfect breakfast or brunch recipe to smother waffles, or pancakes with. This Vanilla Bean Cashew Coconut Sauce made by Emilie with her Mom, Lori, is perfect for Mother's Day brunch.
We asked Emilie why she chose this recipe: "We chose this recipe as a Mother's Day brunch type of thing - my mom is super healthy so instead of making something boring and healthy, I wanted to "Treat" her to something yummy that won't make any of us feel too guilty. The Vanilla Bean flavor was what caught our attention when researching because it's always associated with something yummy and/or relaxing. Cashews are our favorite nut which is why we chose that. The sauce made for a more creative, yummy and healthier option than regular maple syrup. "
- 1 cup of cashews
- 1 cup of unsweetened coconut flakes
- 2 tbsp of coconut oil
- 1 tsp of vanilla bean
- pinch of cinnamon
- Mix for 9-12 min until nice and soft so it's more of sauce.
- Recommend using The NutraMilk Butter Smoothie Bowl for the sauce.