Mixing cashews with water makes a quick and easy cream substitute. Unlike other alternatives, such as those using coconut, it provides a neutral flavour base. The softness and texture of the cashews means they don’t need to be soaked overnight, nor strained. When soaked for just a few minutes in boiling water and blended in the Thermomix, the resultant cream is thick and silky smooth, making it a good substitute for cream as well as making this ganache both dairy free and vegan (when dairy-free chocolate is used). Use this ganache to decorate the Flourless Chocolate Cake, or form it into balls for guilt free Chocolate Coffee Truffles.