Boil 3 cups of water. Place the cashews in a heat-safe bowl or container. Pour the boiling water over the cashews and let them soak for at least 1 hour, but longer is better.
For Thick All-Purpose Cashew Cream:
When ready to make, drain off the water. Place the swollen cashews in a high-power blender. Add ½ cup fresh water and ¼ - ½ salt. Cover the blender jar and puree until very smooth and thick, about 3 minutes.
For Cashew Heavy Cream:
Add an additional ¼ - ½ cup water and puree to thin the cream out a little.
For Cashew Sour Cream:
Add an additional ¼ cup water, 2 tablespoons lemon juice, and 1 teaspoon apple cider vinegar.
For Cashew Cream Cheese:
Add 2 tablespoons lemon juice and 2 tablespoons nutritional yeast.
For Cashew Whipped Cream:
Add an additional 2 tablespoons water, 1 teaspoon vanilla extract, and 2 tablespoons sugar or maple syrup (or one large pitted date.)
Video
Notes
Use the Thick All-Purpose Cashew Cream as a sweet or savory dip! Try adding in cinnamon, nutmeg, and maple syrup of a sweet dip, or scallions, lemon zest, and garlic for a savory dip.