Well, Christmas is coming up and lots of people want dairy-free cream to go with their Christmas desserts, and the Soyatoo cream has been selling so fast that I'm going to be completely out of stock a couple of weeks before Christmas.
And I like to be helpful.
And I know that no matter how much people love this recipe, there will always be plenty of people who're happy to pay for the convenience of buying dairy-free cream in a box.
1 cup raw cashews (pieces or whole)
1/3 cup water
1/2 teaspoon vanilla essence
2 tablespoons icing sugar
- Put the cashews in a pot, cover with water and bring to the boil.
- Turn the heat off once it’s come to the boil and leave for about an hour (but at least 30 minutes).
- Drain and rinse the cashews, and put them in a food processor with the rest of the ingredients.
- Blend until very smooth. Depending on the gruntiness of your food processor, you may need to add a little more water.