Plant Based Cherry and Cashew Cream Brownie

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Soak Cashews in water for 4 hours or overnight.
Rinse and drain cashews well. Blend cashews, coconut milk, cane sugar, oil and salt in high speed blender starting on low speed.
Increase to high speed and blend 2 minutes or until mixture is smooth, thick and warm.
Add agar agar powder and mix another 2 minutes on high speed.
Add vanilla and cream cheese and blend until smooth.
Pour into container and cool to room temperature and then refrigerate

Deposit 1500g brownie base into half sheet pan lined with baking paper and extender.
Using piping bag, pipe Vanilla Cashew Cream over brownie base.
Dot with Topfil Origins Michigan Cherry.

Complexity level:

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