recipe adapted from original by Alison Bailey Vercruysse
Drain the cashews and add them to the blender. Add strawberries, pitted dates, coconut oil, lemon juice, and a couple tablespoons of water then blend—if you have a Vita-Mix, use the tamper to get things going. If you don't have a Vita-Mix, process this recipe in two batches using a regular blender or use a food processor (which is great for crushing ice).
Pour the strawberry cashew cream into 6 individual glass or ceramic ramekins and freeze for an hour, then serve. Alternatively, you can pour the cream into a wax paper lined 8×4 inch glass pyrex loaf pan, freeze for 2-3 hours, until firm, then slice into portions to serve. Store unserved portions in the refrigerator for up to 4 days.