Dairy-Free Irish Cream

Preparation

1. In a bowl, cover the cashews with boiling water. Let soak for 15 minutes. Drain. Discard the soaking water.
2. In a blender, purée the drained cashews with the maple syrup and cold water for 5 minutes. The mixture should be as smooth as possible.
3. In a small pot over medium heat, bring the purée to a boil while whisking. Simmer for 1 minute. Remove from the heat. Let cool for 15 minutes, stirring a few times to ensure that a film does not form on the surface.
4. Add the whisky and vanilla. Mix well. Place a fine sieve or a fine mesh conical strainer over a bowl. Strain the mixture. Compost the cashew residue. Pour the mixture into an airtight jar and refrigerate until chilled. Mix well before serving over ice or in a coffee. The Irish cream will keep for 1 month in the refrigerator.