A staple so simple, and so widely published, it hardly seems worth posting. However, I refer to cashew cream as an ingredient in a lot of my recipes (it’s got magical powers), so here it is.
1 cup raw cashews, soaked 6+ hours
1/2 cup cold water, plus more as needed
Place cashews and water into a high speed blender. Blend until totally smooth. Add more water as needed to get the consistency you want (my recipes will specify ‘single cream’ or ‘thickened cream’).
Can’t be bothered measuring or don’t want to make a whole cup? Put soaked cashews in blender and add just enough water to barely cover the top of the cashews. Blend. Yep. It’s that easy. You can now make all the creamy pastas, soups, mousses and anything else you want to eat that’s got cream in it.