An alternative to dairy or nut creams for soups and stews.
Soak 50g of rolled oats in water for 30-60 minutes. Drain into a fine sieve and give them a rinse under the cold tap.
Put the oats, 200ml cold water, 1 garlic clove, 2 tablespoons of oil, and a dash of lemon juice into a liquidiser. Liquidise for no more than a minute until smooth.
Strain the liquid through the sieve into a container. Use a spoon to stir the gunk in the sieve until it is very thick and then dispose of the remaining gloop.
Keep you cream, covered, in the fridge until you need it. Should last a couple of days.