To all my vegan and dairy-free friends: Cashew cream is a delicious alternative that is versatile enough to be sweet or savoury. It’s as easy as soaking, blending and scooping.

Homemade Cashew Cream
1 cup raw cashews
1/2 cup filtered water
1/2 tsp vanilla
Pinch of himalayan salt
1-2 tbsp honey or medjool dates

1 cup raw cashews
1/2 cup filtered water
1 lemon freshly squeezed
1/2 tsp himalayan salt
1 tbsp olive oil
1 garlic clove (optional)
1/2 tsp apple cider vinegar

Directions (for both):
Soak cashes in filtered water for 3 hours or more then strain.
Add cashews and fresh filtered water to a blender or food processor and blend till you have a creamy texture. Add ingredients for either sweet or savoury cream and blend again.

*Savoury cream can be used on pastas, salads, pizzas.
*Sweet cream can be used over fruit and breakfast/dessert parfaits.