Cashew cream is the plant based version of heaven on earth. You can use in place of heavy cream in recipes like curries and sauces to make it vegan/vegetarian friendly, and will not lose out on the creaminess factor. It is also a great replacement if you are lactose intolerant. It is very easy to make, and only takes a little bit of prep beforehand (to soak the cashews).
2 cups raw unsalted cashews
1 cup water
Lets get cooking
1. Soak the raw cashews for 2 hours in a bowl of cold water (enough to cover the cashews).
2. Drain the cashews into a sieve or colander and put them in a blender or food processor. Blend them on chop or puree mode until they are course ground (about 30 sec - 1 min).
3. Drizzle the cup of water slowly from the lid opening with the blender/processing still running until it turns into a fine paste. If it is still grainy and not smooth, you can add a little bit of additional water until you get a creamy consistency. I used 1 full cup and got the perfect creaminess
4. Store in a jar with a tight lid in the fridge for up to 2 weeks. You could also freeze them into ice cube so you can pull it out on serving at a time.