By Jen Booker
November 26, 2016
This is great to add to all sort of recipes that call for a cream, or as a side for chilli, curry etc.
1Boil the cashew nuts in plenty of water for 20 minutes
2Blitz the cashew nuts in a blender with the 100ml water for 2 minutes until smooth
3For a thinner cream add more water (or some wine for a lasagne type white sauce)
Add For Sour Cream
1For sour cream add lemon juice, cider vinegar and salt to taste as you blend
2Keep tasting as you blend to ensure the right taste for you!