Recipe Author: 
Kathy Pollard

This deceptively easy and deliciously rich, dairy-free alternative to cream, which can be as saucy or stiff as desired.  A blender or food processor is essential.
Use in a parfait with layers of berries, (defrosted or fresh); or on fruit, on top of granola or muesli or as a bagel shmear.

  • 4 ounces raw cashews
  • 1/2-2/3 cup water, as needed
  •  small dash maple syrup or a few dates
  1. Drop cashes and sweetener in blender
  2. Pour boiling water over them until partially immersed.  The more water, the less stiff and more saucy – any consistency is good. Let sit 20 minutes
  3. Blend until creamy  
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