When I first started this little blog I wanted to share my favorite recipes with people. Along the way I started posting fewer recipes that I actually used, and tried to come up with unusual dishes, things that I would make once, post about, and never eat again. Eventually I came back around, sharing more of my favorites, and fewer of the one time use recipes. Part of it was because I was discovering so many new favorites, which is a necessity when branching out on a new diet. Sometimes I think I use my blog more than anyone else. It has become my own personal recipe file, and I know what to post about next when I go looking for a recipe on my blog and it's not there.
This cashew cream recipe isn't much of a recipe (cashews and water) but we use it a lot when in need of cream and almond milk isn't thick enough. We've had it with an extra bit of sweetener to go over fresh berries and summer fruit, mixed in soups or sauces, mixed with almond milk for a thicker cream over my morning muesli, granola or stewed oats, in my peanut butter banana shakes, to thicken hot chocolate, or as a cream substitute in ice creams and other desserts and frostings. Omit the sweetener and vanilla if you want to use it for more savory purposes like soup.