• 2 Cups Raw Cashews

        • ½ Cup Coconut Cream

        • ½ Cup Lemon Juice

        • ½ Cup Pure Maple Syrup

        • 1 Bottle of Sol-ti TURMERIC SuperShot

        • 2 TBSP Coconut Oil

        • 1 tsp Lemon Zest

        • ½ tsp Vanilla Bean Powder

1. Begin by soaking the cashews in a large bowl of water for at least 4 hours (overnight is best). 

2. Combine all of the remaining ingredients in a blender with the strained cashews. Blend until silky smooth. 

3. Line either a loaf pan or a square pan with parchment paper. Pour the mixture into the pan and smooth with a spatula. 

4. Place the pan in the freezer for 2 hours to set. 

5. Once the mixture has set, remove the block from the pan and cut into cubes. 

6. Serve immediately.

Enjoy!