Creamy Vegan White Fudge (Lactose-Free)

Hydrate the raw cashews by boiling them in water for about 15 minutes.

Melt the vegan white chocolate in the microwave in short intervals, stirring constantly.

In a blender, combine the hydrated cashews, demerara sugar, melted white chocolate, boiling water (250ml), vanilla extract, and a generous pinch of salt.

While the blender is running, gradually add the xanthan gum and continue blending until the mixture visibly thickens.

Transfer the blended mixture to a saucepan and cook over medium-low heat, stirring continuously until it reaches the fudge consistency—when the mixture pulls away from the bottom of the pan.

Turn off the heat and observe the consistency; the fudge will appear soft, but it will firm up after cooling.

Transfer the fudge to a container and refrigerate for several hours (or overnight) until it is very firm.

Lightly grease your hands with a little oil before rolling the fudge balls.

If you wish to add a coating, roll the finished fudge balls in coconut milk or use sprinkles, granulated sugar, or powdered sugar.