Cashew Cream

1. Soaking the Cashews: Soak 70g (½ cup) of cashews in a heatproof bowl and cover them with hot water—make sure there's at least 1-2 inches of water over them. Let them hang out for about 20 minutes. You can also soak cashews in water overnight!
2. Blending to Perfection: Once they're nice and soaked, drain the cashews and toss them into a high-speed blender with 120ml (½ cup) of fresh water. Blend it all together on high until it’s completely smooth, which should take around a minute.
3. Using Your Cashew Cream: You can use this creamy cashew goodness as a substitute for coconut milk or dairy cream in tons of recipes! It’s perfect for pasta, soups, overnight oats, desserts, and pretty much anything that could use a creamy touch. Just a heads-up, though—it won't whip up like cream.
4. Storage Tips: If you have any leftovers, just pop the cashew cream into a sealed container and store it in the fridge for about 3-4 days

Savory Uses:

• Sauces & Dressings – Use as a base for Alfredo, creamy pesto, or Caesar dressing.
• Dips & Spreads – Blend with roasted garlic, herbs, or nutritional yeast for a vegan cheese spread.
• Soups – Stir into tomato soup, corn chowder, or creamy mushroom soup.
• Mashed Potatoes – Substitute for cream or butter for extra richness.
• Mac & Cheese – Blend with nutritional yeast and spices for a dairy-free cheese sauce.

Sweet Uses:

• Desserts – Use as a whipped topping for pies, cakes, or fruit.
• Cheesecake – Make a dairy-free cheesecake filling with maple syrup and lemon juice.
• Smoothies – Add for a creamy texture.
• Pudding – Mix with cocoa or vanilla for a rich, dairy-free pudding.