Basic Cashew Cream
A cinch to make, this silky concoction is the “secret sauce” in so many “cream”-based vegan and seagan dishes.
Puree mixture in food processor or blender until texture is completely smooth
Pour 1 tbsp of cream into each section of an ice cube tray and freeze. Or freeze ¼ cup portions in small plastic resealable bags.
Once cubes are frozen, put them in a plastic zip bag in the freezer.
Note: There’s some discussion about soaking the cashews first. If you use a high-speed blender, like the Vitamix, you can skip this step. Otherwise soak for at least an hour (cover with boiling water and let sit), and preferably overnight. Drain before using.
Want a sweeter cream? Blend with a date or add a couple tablespoons of maple syrup and a little vanilla extract. For a savory kick, flavor with a squirt of lemon juice and some nutritional yeast.