It looks like half and half. It’s thick, fatty, and creamy like half and half. It doesn't separate or curdle and pulls more than a doubly duty - half and half, coffee creamer, cream ... enter vegan coffee creamer/half-and-half based on cashews. On top of being low in carbs, this coffee creamer is also paleo and keto friendly.
Add the soaked cashews into a high-speed blender with water and a pinch of sea salt.
Blend for at least 3 minutes to ensure the cashews have been fully pureed. If you don't have a high-speed blender, you might need to strain the milk/cream.
Add the sunflower lecithin and blend for another minute (you want the lecithin completely mixed in with the milk, so don't shorten the blending time).
Pour the cashew milk/cream into an airtight glass jar and chill before serving.
Leftover cashew milk-cream keeps in the refrigerator for 3-5 days. (If the milk prematurely sours, it may be from an unclean blender or poor quality nuts. For longer term storage, freeze in an airtight container for up to 3 months (make sure you only use jars safe for freezing).
*Soak the cashews in water for at least 8 hours or overnight. You may be able to get away with as little as 4 hours of soaking, but the longer you soak, the better the cashews will blend. I usually soak for about 12 hours and this works perfectly. Drain and rinse the cashews and use as instructed.
**I recommend starting with 1 cup (240 ml) water, which will make a very rich cream, and adding more water as needed.
***Lecithin is a fat emulsifier, so it brings the water and the fat from the nuts together, holding them in suspension.
****Prep time does not include soaking the cashews (at least 4 hours, but preferably 12 hours).