Cashew Cream

Substitute cashew cream anytime you need heavy cream in a recipe. It will thicken similar to heavy cream when cooked in a skillet. I often do fewer cashews to make it closer to a milk consistency if I plan on using the cream in a heated sauce. You can also substitute some of the cashews for frozen or canned corn for a sweet flavor that works well in alfredo sauces. 1/2 cup cashews 1/2 cup water Blend until creamy and no cashew bits remain, 30 seconds - 1 minute.