Soak the cashews in boiling water for 25 mins or so, until soft.
Drain the cashew nuts, then add them into a food processor along with the milk, maple syrup, lemon juice and vanilla bean paste. Blend until completely smooth (this may take a little while!). Refrigerate until ready to use.
To make the parsnip crisps, simply peel thin strips of parsnip with a speed peeler. Arrange on a baking tray and bake for 5-10 minutes in a medium oven, until crispy.
Recipe courtesy of georgieeats.co.uk