A wonderful and(soy-free!) alternative to heavy cream that can be used to thicken soups , risottos , good for pasta base .
the sweet version as topping for fresh fruits , good in smoothies . It also make very good dairy free base for ice cream, chocolate mousse or cakes .
Basic Cashew Cream
1 cup raw cashews
1 cup water, depending on how thick you want your cream
Pinch of salt
Soak the cashews in water over night or a minimum of 3 hours ( for a speedy recipe soak in hot water for 30 min )
Wash soaked cashews with clean water , drain and blend with clean water until very smooth
( best in a food processor, making sure to scrape down the sides occasionally or high speed blender ) add salt to finish .
For a savory version you can add a little garlic or onion powder , fresh or dried herbs, etc.
This recipe lasts 4-5 days in the fridge, or it can be frozen. Makes up to 1 1/2 cups cashew cream.
For a sweet version , add vanilla extract , maple syrup or any sweetener of your choice .