This cashew cream recipe is a staple in vegan cooking. Use it for a creamy addition to soups like my Vegan Tortellini Soup, as the base for a creamy pasta sauce, a spread on toast, or the base of a creamy salad dressing.

Ingredients

• 1 cup cashews, raw

• ½ cup water, see instructions

• ½ lemon, juiced

• ¼ tsp salt

• OPTIONAL

• 1 clove garlic , for savoury dishes

• 1 tsp maple syrup, for sweet dishes

Instructions

• Add the cashews to a bowl with boiling hot water. Allow to soak for at least 10 minutes, and up to an hour. Drain, reserving half a cup of the water to blend.

• Combine all listed ingredients in a blender until smooth. Add a clove of garlic if savory, and a teaspoon of maple syrup for sweetness.

• For an easy salad dressing, take 3 tablespoons of cashew cream, and dilute with 1 tablespoon of water, 1 tablespoon vinegar and 1/2 teaspoon dried parsley.