Cashew cream (sweet or savoury)

Method

1. Soak the cashews in 150 millilitres of water for two to three hours.

2. Drain, then place the nuts in a high-performance blender with the remaining water.

3. Whiz for 60 seconds until creamy. Scrape down the sides and whiz again for 30 seconds until smooth and no longer gritty. If too thick, add extra water.

4. Store in a covered container in the fridge; it will last for four or five days.

For a savoury cream: add sea salt, black pepper and one teaspoon of a favourite spice such as smoked paprika or ground cumin, and whiz.

For a sweet cream: add two medjool dates and a drizzle of honey, maple syrup or vanilla extract, and whiz until smooth. Serve with figs, poached pears, chocolate cake and raw-food desserts.

Tip: Add more water and you have the other new babe on the wholesome hippie scene - a light, nourishing cashew-nut milk to drink hot or cold, or pour over breakfast muesli.