For neutral or sweet dishes, you can make this dairy-free cream whatever consistency or sweetness is appropriate for the recipe. Add more water and you have a plant-based heavy cream. Add less water (a little below the top of the cashews) and you have a whipped cream consistency. Sweeten it with maple syrup, and add a flavoring such as vanilla, almond extract, or lemon zest and it's just about the best whipped cream ever. Once it’s in your repertoire, you can vary it for many different uses. We like to use a maple/vanilla-flavored thick version as a topping for mixed berries. It just doesn't get any easier!