Over the next couple of weeks, I will post recipes for creamy tomato soup, Alfredo sauce, ranch dressing, cilantro lime cream, lemon-dill sauce, and sweetened cream, but today, here is the basic formula for cashew cream:
- 1/2 cup raw unsalted cashews (According to Tal Ronnen, you should always use whole cashews for this, because the flavor is better. I suppose that if I were a celebrity chef, I might agree, but for those of us on a realistic food budget, take heart, I don't think you can taste the difference between whole cashews and cashew pieces once they are turned into cream. At least I can't).
- 1/2 -2/3 cup cold water