This is a very creamy, thick, smooth milk cream. Very sweet too. It is perfect for milky shakes, to be added to cream soups, as a sauce on fruit plates, for making flans, cheesecake, pies, etc. In a recipe called Dulce de Tres leches, I use it in place of condenced milk.
1 cup cashews, soaked (they will then become 1.25 cup for this recipe)
1 cup distilled water (use water from soaking, if not meassuring 1 cup, then add more distilled water)
1. Pour water and soaked cashews in blender and blend for about 5 minutes until thick, creamy and smooth. If you are using a very powerfull blender like the Vitamix, I guess 5 minutes could be to long. My blender is powerful but not as a Vitamix. So, for me it took 5 minutes in my blender.
2. Add Mapple sirup and blend for a few seconds. You could use agave or honey but the taste will change. Cashews have a very unike tast and I find that when this milk cream is sweetened with mapple, it is the best and I get the tast I am looking for.
3. Place in the fridge for at least 2 hours before using, it will get more creamy, considerably creamy.
Note: I find that this kind of creamy milk store the best on glass containers with a lid. Could be stored up to three days in the fridge. You could also freeze then, not in a glass container, and then use it as needed.