Cashews make a great plant-based cream. It’s a bit like sour cream. We use cashew sour cream on meals like chilli beans and curries, on wraps, as the basis for other dips and blobs of it on pizza.
A cup of cashews is pre-soaked and softened in boiling water. Allow them to cool to room temperature then blend them with the juice of a lemon (more or less to taste), salt and cold water to get to the desired thickness. Keep whizzing it all up until it is creamy. You can make this without pre-soaking the cashews – you’ll just need to blend longer and with more water.
This keeps for 5 or so days in the fridge. Or you can freeze to use as needed.