Daisy Kirk has a great dairy free cream hack.
Here is her hack…
You use activated cashews, I always have a packet in my pantry.
All you do is blend
1 part cashews with 2 parts water. If you want a thicker cream use less water, if you want a thinner cream use a little more. What makes this really interesting is that you can make a delicious sweet version for pouring on hot crumbles or apple pies, or a savoury version for using in cooking such as creamy pasta sauces.
Sweet Version
1/2 cup activated cashews
1 cup water
1/4 tsp vanilla paste
1/2 tbsp maple syrup
optional pinch of cinnamon
Savoury Version
1/2 cup activated cashews
1 cup water
a squeeze of lemon juice
1 tbsp nutritional yeast
1/4 tsp garlic powder
pinch of salt and freshly ground black pepper
(when cooking with this cream it can thicken very quickly, so just add more water as needed and try to add towards the end of cooking)
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