Depending on what type of flavorings you use, this cream can be sweet or savory and also can be kept raw vegan.
The batch I made below was for Breakfast Parfaits, so I sweetened it up and kept it kind of thick.
1c raw cashews soaked overnight and drained
juice of 1/2 lemon
2tsp pure vanilla extract
1/8c pure maple syrup or other sweetner of choice
1/2 to 1c water, depending on thickness desired
Put everything into a high speed blender and blend until creamy. Add a little bit of the water at a time until it becomes as loose or thick as you want it. I begin blending on medium until incorporated and then slowly up to the highest setting to whip and incorporate some air into the cream. It makes it light and fluffy!
It's amazing how raw soaked cashews turn into such a decadent cream.
Mr. Crafty asked me how I did it and I told him it's magic! Really though, the soaking and high speed blender are key. I use a vita mix.