An unctuous nut cream recipe from Henrietta Inman's cookbook Clean Cakes. Used to make the Vanilla Cashew 'Yoghurt' which goes perfectly with Henrietta's Rhubarb & Orange Polenta Cupcakes with Strawberry & Orange Blossom Compote.

For more information please visit www.henscleancakes.co.uk.

"Cashew nuts are a really useful ingredient, especially for those who do not eat dairy, as they can be whizzed up to make silky milks and creams. This unctuous cashew cream is perfect served with any of my Clean Cakes, plus it is the base of some icings(frostings), ‘yogurts’ and raw cakes. It is delicious as it is, or you can adapt it by adding your preferred natural sweetener or other flavourings such as vanilla. I also love to add it to smoothies and stir it into granola, fresh fruit or porridge.

For a savoury twist, make a non-dairy soured cream by adding nutritional yeast flakesor powder, lemon juice and salt to taste to the cream. Then stir into soups or enjoy with tacos and chilli."

Makes about 380 g (13½ oz/1¾ cups) 200 g of cashew cream.