Cashew Cream
10 minutes, plus soaking · Makes about 1 1/2 cups
- 1 cup raw cashews
- 3/4 cup water
- 1 tbsp lemon juice
- 1 clove garlic (savoury version only)
- to taste salt or maple syrup
- 01 Soak the cashews in just-boiled water for 20 minutes, or cold water for 4 hours. Drain.
- 02 Blend with the fresh water and lemon juice until completely smooth — give it a full two minutes, scraping down, or it stays faintly grainy.
- 03 For savoury, add the garlic and salt. For sweet, skip the garlic and add maple syrup and vanilla.
- 04 Thin with water to the consistency you want.
The dairy-free workhorse. Savoury, it goes over roasted vegetables and into soups; sweet, it goes on the cakes.
Thickens noticeably in the fridge, so make it looser than you think you want.