Here's a confession: I miss dairy. I mourn the day that I discovered that my chronic "pollen" allergies were, in fact, some warped cow-dairy allergy. Although I've learned to accept it, there are days that I miss delicious, creamy dairy products like a long lost lover. (I'll admit that, on several occasions, I've devoured a whole plate of cheese enchiladas, only to spend the next 48 hours suffering through a shameful, phlegmy head-and-face-ache.)
But enough of my woes. I'm a resourceful lady. Therefore, I've been forced to find creamy, yummy substitutes. Remember the Just Banana Ice Cream? Well, meet another food miracle: cashew cream! This little guy is made from cashews--yes, just cashews. And it can be used in dishes from pseudo-cheesecakes to cream-esque pasta sauces. Or, just add a little agave, some vanilla, throw on some frozen blueberrries...you're good to go. Expect more to come from my new friend.
Sweet Cashew Cream
1 cup cashews*
2 cups water
3 tbs agave
1 tbs vanilla extract
1 tsp salt
Put the cashews in a bowl covered with the water. Let them soak overnight in the fridge.
Drain the cashews, reserving the soaking water. Add the cashews to a blender with 1/4 cup of water, agave, vanilla, and salt. Blend, and keep blending, keep blending, until smooth. Serve in a parfait or as a substitute for whipped cream.
* For convenience, I used unroasted unsalted cashews. If you use salted cashews, make sure to leave out the added salt.