1tspvanilla extractreal vanilla if you can not flavoring
12strawberriesfresh and ripe
Boil cashews in filtered water for 10 minutes.
Rinse and strain the cashews.
Combine the cashews and the rest of the ingredients in a high-powered blender of food processor and mix on high for 5 minutes or more until very creamy.
Let the cream refrigerate in a bowl, zip lock or pastry back for at least 3 hours.
Evenly slice the very tips off the strawberries so that they can stand upright.
Cut the stemmed tops off evenly and scoop out the middle of the strawberries with a straw or carefully with the tip of a knife.
Fill each strawberry with cream once it has set for 3+ hours (see notes).
Arrange the strawberries as you wish and then sprinkle the tops with lemon zest, fresh mint or nothing at all.
I like to use a piping bag with a fancy tip to fill the strawberries. You can also just put the cream in a zip lock, cut off the corner and squeeze the cream into each strawberry for an easy, budget-friendly trick.