This supereasy cashew cream is the ultimate vegan swap for milk or heavy cream. Use it to enrich a soup or as the base for a bechamel—the natural fats in cashews cause it to thicken like heavy cream. Slideshow: Breakfast Muffin Recipes
In a medium bowl, cover the rinsed cashews with water. Wrap with plastic and refrigerate overnight.
Drain the cashews and rinse well. In a blender, combine the drained cashews with the 3 cups filtered water; blend until very smooth and creamy, 3 to 5 minutes.
The cashew cream can be refrigerated for up to 4 days. Whisk or blend to re-emulsify.