Did you know that when soaked, cashews become soft and rubbery? And when blended with water or non-dairy milk they create a luxurious, creamy result that has a ton of uses!! Seriously, you can make a plant-based "sour cream" with it, "cheesecake" or freezer fudge. Or you can add it to savory dishes to give it a creamy element. Just soak your whole, raw cashews in water for at least two hours, drain and rinse and add an equal amount of fresh water or nondairy milk, blend in a high speed blender until smooth and refrigerate to thicken. That's it!
In any recipe that the ratios change, I will give exact instructions for that recipe, but generally if a recipe calls for 1/2 cup cashew cream, it means 1/2 cup soaked, drained and rinsed cashew blended with 1/2 cup fresh water.
Could it get any easier??