Plátanos Fritos
[Vegan]

For the Crema:

1. Soak the cashews in room temperature water for at least 8-12 hours, but preferably overnight. Place the can of coconut milk in your fridge to chill for the same amount of time.
2. Next, drain the soaked cashews and transfer them to a small blender with 2 tablespoons of sugar. Open the can of coconut milk and scoop off the cream portion at the top.
3. Add 7 tablespoons of coconut cream to the blender and mix until smooth, stopping to scrape down the sides as necessary. Taste and adjust the sugar. Note: if you have a larger blender, you may want to double the proportions.

For the Plantains:

1. Transfer the crema to your fridge while you prepare the plantains. Wash and peel the plantains, then slice them into ¼”-thick coins cut on a slight diagonal. Add them to a mixing bowl and toss with a teaspoon of cinnamon.
2. Heat the oil in a large skillet over medium-low heat, then cook the plantain slices in batches for 4-5 minutes per side, or until golden brown and cooked all the way through.
3. Transfer the cooked plantains to a paper towel-lined plate to drain any excess oil, then finish cooking the rest. Serve warm with a drizzle of crema, jam, chocolate sauce, or more cinnamon. Happy eating!