📖 Instructions

1. In a medium saucepan over medium heat, combine 1 cup of raw cashews and 1/2 cup of water. Bring to a simmer, stirring occasionally, until the cashews are very soft—about 10-15 mins. Don't let them burn!
2. Remove from heat and drain the excess water, but keep about 2 tablespoons of the cashew liquid. Set aside to cool slightly. This liquid adds creaminess! Don't throw it away unless it's really watery and useless.
3. Once the cashews are cool enough to handle (but still slightly warm!), add them to a high speed blender along with 1/4 cup maple syrup, 1/4 teaspoon sea salt, and 2 tablespoons of the reserved cashew liquid. You can add more cashew liquid for a creamier texture if needed. Blend until completely smooth and creamy. This might take a couple of minutes. Add the vanilla at this step for maximum flavor.
4. Add 1 teaspoon of vanilla extract. My grandma always said good vanilla is the key ingredient to any good dessert recipe. So, splurge a little bit here on the good stuff.
5. Line a baking sheet with parchment paper. Pour the cashew cheese mixture onto the prepared baking sheet and spread it evenly to about 1/4-inch thickness. It should be thick and creamy like the best kind of cheese dip!
6. Place in the refrigerator to chill completely for at least 2 hours, or until firm. This part can take longer depending on the temperature of your fridge.
7. Once firm, use a sharp knife or pizza cutter to cut into your desired shapes. I like small squares but you could do fun shapes with cookie cutters, too!
8. Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. This is an important step to keep this candy fresh and delicious! And hey, no one would blame you for eating it all before it spoils!