Cashew cream is so easy to make and in Mexican cooking it replaces almost anything that calls for crema mexicana.
1 c Raw Cashews (I use cashew pieces, just because they are less expensive than whole cashews)
Water to cover the Cashews
1 C water
pinch of salt
Place the cashews in a glass bowl or jar and add filtered water until they are covered with about 1 inch of water on top of the cashews. Let sit on the counter or in the refrigerator for a minimum of 2 hours up to over night. Strain the cashews and place in a blender or food processor. Add 1 cup of fresh filtered water and blend. About 1-2 minutes. The water with mix and you will be left with a beautiful cream. Store in an airtight container in the refrigerator up to a week.
I use this drizzled on my tacos and in my Green Poblano Cauliflower Rice. Another favorite use in in a Paleo Artichoke dip from the Paleo Spirit blog.