Magic All-Purpose Vegan Cashew Cream

1. Boil 3 cups of water. Place the cashews in a heat-safe bowl or container. Pour the boiling water over the cashews and let them soak for at least 1 hour, but longer is better.

For Thick All-Purpose Cashew Cream:

1. When ready to make, drain off the water. Place the swollen cashews in a high-power blender. Add ½ cup fresh water and ¼ - ½ salt. Cover the blender jar and puree until very smooth and thick, about 3 minutes.

For Cashew Heavy Cream:

1. Add an additional ¼ - ½ cup water and puree to thin the cream out a little.

For Cashew Sour Cream:

1. Add an additional ¼ cup water, 2 tablespoons lemon juice, and 1 teaspoon apple cider vinegar.

For Cashew Cream Cheese:

1. Add 2 tablespoons lemon juice and 2 tablespoons nutritional yeast.

For Cashew Whipped Cream:

1. Add an additional 2 tablespoons water, 1 teaspoon vanilla extract, and 2 tablespoons sugar or maple syrup (or one large pitted date.)