Any time a recipe calls for heavy cream, cashew cream is the ideal non dairy substitute. This recipe makes a cream that is similar in thickness to heavy cream. It is not a whipping cream.
2 cups raw cashews
1. Rinse cashews.
2. Place in a large jar, cover with water, double the volume of the cashews, about 4 cups. Cover and let soak overnight. 3. Drain water, rinse cashews and put in blender. Pour water in the blender, enough to just reach the level of the cashews, not more. For a very thick cream use less water. Blend until smooth.
4. If cream is for a savory dish, do not add sweetener or vanilla. If using for a dessert, add sweetener to taste. Maple syrup and agave with give this cream an ivory cover. For a really white cream, use sugar and add vanilla.
5. Pour in a container and place in the refrigerator until ready to use. Lasts 3-4 days. Cashew cream may be frozen.