Crème Patissière - vegan

1  cup		C. cashews
1  cup		C. plus 1 T. water
1/3  cup		C. agave nectar
1  tablespoon		T. vanilla
1  tablespoon		T. arrowroot powder

Tip: For nutritional information on all the ingredients in Crème Patissière - vegan just click on each ingredient name. Then adjust the serving size for any Crème Patissière - vegan ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a blender, puree the cashews, 1 C. of the water, agave nectar and vanilla extract on the highest setting for 1-2 minutes, until smooth. Place the cashew mixture in a medium saucepan and bring to a boil. Whisk constantly for one minute, then decrease the heat to a simmer while preparing the arrowroot paste.

In a small bowl, dissolve the arrowroot powder in the remaining 1 T. of water, stirring to make a paste. Increase the heat to high and add the arrowroot paste to the cashew mixture, whisking constantly for about 1 minutes, until the mixture thickens. Remove from the heat.

Store in a glass Mason jar in the refrigerator for up to 2 days.