I tried a new recipe today for leek and potato soup. It was in our local paper and it uses cashew cream. I've enjoyed cashew cream with vegan desserts before but never thought of doing this. Before I would just add soy milk in place of the cream and the soups have been good but never as good as this. This soup turned out really creamy.
I just put 1 cup of raw cashews in water overnight (in the refrigerator) and today I rinsed the cashews, blended them up with just enough water and then added it to the soup - I need to try some more cream soup recipes now. It was filling too!