You really need a Nutribullet (or equivalent) for this. Even high end blenders will result in a gritty finish. This acts in the same way as double cream does, giving a luxurious and acting as a thickening agent in warm liquids.

280g raw (unroasted) cashew nuts

water

flaky salt (e.g. Maldon)

• Put the cashews in a bowl and completely cover with water. Cover with a plate and soak for at least 12 hours

• Drain the cashews and rinse. Pop them in a blenderand pour enough cold water to cover them by 2 cm. Blend until very smooth and creamy without any trace of graininess. If you don’t have a high powered blender you may need to sieve the cream

• Cover and refrigerate until you need it. It will thicken as it sits and should make about 500ml of cashew cream – add more water if it is less than this, then season with slat