Cashew cream

Cashew cream is a great substitute for cream and mawa which is frequently used in North Indian cooking and Indian sweets
Ingredients

• 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Method
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and the refrigerate overnight.
Drain the cashews and rinse under the cold water. Place in a blender with just a little bit of water to get a smooth cream. If doing small quantities, the grinder attachment for chutneys may work better. Add water after the mixture is smooth.
Makes about  2 ¼ cups thick cream or 3 ½ cups regular cream