The cashew cream from Against All Grain deserve a post all its own because this stuff amazes me every time I make it. It's so simple to make, and is the best substitute for someone going dairy free. The result is a creamy sauce that is flavor neutral (it doesn't even taste like nuts!). I have used it for desserts, thai food, indian food, and alfredo "pasta" dishes that call for cream sauce.
To Make the Cashew Cream
Soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes. (Don't boil the water for 30 minutes. Bring it to a boil and dump the cashews in and turn off the heat.) Drain the cashews, but reserve the soaking water. Place the cashews in a blender with 3/4 cup of the soaking water and blend until smooth. It should be a similiar thickness of a greek yogurt. If it’s too thick, add a little water at a time to get your desired consistency.