Cashew cream is versatile and so easy it almost makes itself. It can be a sauce for pasta, a replacement for dairy cream in cakes and quick breads, a garnish for a number of dishes and a spread on toast. It can be made as thick as butter, a little lighter like whipped cream, or thinner like heavy cream. It all depends upon how much milk you put in with the cashews in the food processor. It is also an ingredient in Tofu Cream Cheese.
Especially good with a glass of something in the late afternoon or after dinner, these easy-to-make spiced nuts are better than anything available at the store. I was inspired by Ina Garten’s take on spiced nuts and came up with the following recipe. I like it with Harvest Legacy, an apple brandy blended with cider that is made by Swanson’s Mountain View Distillery in the Bitterroot Valley. Look for something similar in your area.