This (dairy-free, vegan) cashew cream is super versatile. It’s perfect for dips, in cream-based sauces, or as a replacement for wherever you need to use heavy cream!
After draining and rinsing raw cashews that were soaked overnight, add the cashews, salt, and water to a high powered blender and blend for 1-2 minutes until smooth. Add more water for a thinner consistency.
To make a savoury cashew cream, add basil and garlic to the blender as well.
Store in an airtight container in the fridge for up to 5 days.