Ingredients

• 225g of cashew nuts
• 310ml of water

Method

Soak cashew nuts in cool water for 2-3 hours; this aids digestion. If you're in a rush, you can soak them in hot water for 5-10 minutes.

Place ingredients in a jug or blender and blend on a high speed until it becomes creamy.

You can add more water if it becomes too thick.

Either use straight away in the recipe or place in an airtight container in the fridge.

This vegan cream can be made up and stored in the fridge for up to 1 week.