Cashew cream is an awesome dairy-free and vegan alternative that can be used with sweets or savouries. This recipe makes 2 1/4 cups of thick cream or 3 1/2 cups of regular cream.
2 cups raw whole cashew nuts
Water, nut milk or soy milk
1-2 teaspoons of rice malt, maple syrup or honey (if you want to sweeten your cream)
3 drops of vanilla essence
1. Cover nuts with water and soak overnight.
2. Discard water and put nuts into a blender with enough milk or water to cover them by about 2 cms.
3. Add more or less liquid depending on the thickness of cream required.
4. Blend until creamy.
5. Add sweetener and vanilla essence and blend a little more.
SOURCE: Adapted from Fiona Poole’s recipe via the ABC