Yes, you know what cashews are. But did you know that they could be transformed into a thick, luscious cream akin to heavy cream? The cashews we use to create cream are specifically whole, unroasted cashews, because the flavor is too nutty if they are roasted. And cashew pieces, although way cheaper, can be bitter. Purchase ones that are labeled “raw,” “unroasted,” or “whole cashews.” And make sure they aren’t salted. Many recipes in this book call for cashew cream to be made in a high-speed blender (Vitamix or Blendtec). That will take all of one minute. However, if you don’t have a high-speed blender, that’s no problem! There are a few options to get your cashews creamy and dreamy. Note that an average blender could take anywhere from 2 to 5 minutes to work its charm. Always use a rubber spatula to scrape down the sides, and remember to give your blender motor a break every minute or so to ensure it doesn’t burn out.