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.