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 into a medium saucepan and heat it over medium heat. Stir constantly until the milk reaches high temperature (right before a boil). Once the milk thickens (it will happen almost instantaneously), remove it from heat.
Transfer the cream to a jar or a bottle and refrigerate. Leftover cashew cream keeps for 4 days though best when fresh.
*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.
**Lecithin is a fat emulsifier, so it brings the fat from the nuts and the water together, holding them in suspension.
***Prep time does not include soaking the cashews (at least 4 hours, but preferably 12 hours).