At my old church, there are a team of lovely ladies who teach gourmet vegetarian cooking. I have learnt a few winners from them and this is one of them.
You take these ingredients . . . .
And blitz them in a blender! Too easy!!
We love cashew cream:
~ on cereal
~ on cake
~ on Grape Tapioca Pudding (cook tapioca in grape juice until opaque)
~ on fruit salad
... possibilities are endless
Here's the recipe ::
1/2 cup raw cashews
1/2 cup soy milk
1 large tin pears, drained (reserve juice for soaking oats to make a delicious bircher museli)
1 tsp vanilla essence
Place all ingredients into a blender and blitz until smooth. Keep in fridge (keeps as long as the milk would normally). Pour it over every cakey, cereal, jelly dish you can find.
Great one for diary intolerant but not for nut intolerant!