Coconut Creamy Whip
½ cup raw cashews
1/3 cup cold water
¼ cup boiling water
2 Tablespoons Agar-agar flakes
½ cup light agave or brown rice syrup
2 Tablespoons lecithin granules
1 teaspoon lemon zest
¼ teaspoon salt
2 teaspoon vanilla extract
1½ cups unsweetened coconut milk or cream
½ teaspoon coconut extract (optional)
Soak cashews in 1/3 cup cold water for 6-8 hours
Dissolve flakes in boiling water and place in blender.
Drain cashews and add them in blender.
Blend until smooth.
Add remaining ingredients and blend together.
Pour into a shallow dish to set in frig or freezer.
When firm, whisk in a mixing bowl until creamy.