I recently shared a recipe for cashew cream which produced a smooth creamy dip or hummus like texture, enhanced by the garlic and oil which emulsify together.
I was wondering about the impact of changing up the recipe a bit to test adding more water. I didn't have cashews to hand so I used walnuts instead (which gives a bit of a greyer product!)
I had about 130g of walnuts, which I first soaked overnight, and blended them with a pinch of salt, a squeeze of lemon, and 100ml of water. That produced a good, thick dip / spread texture that would be great with some corn chips or crudités.
I reblended with an additional 100ml of water and ended up with a slightly runny, but still thick sauce that might be good to spoon over something, or act as a vegan ceasar sauce.
Finally I blended with another 100ml and ended up with a good coconut milk type consistency. This I used, stirred into some roast veg which had been blitzed with some stock, to make a cream of vegetable soup.
Often we will stick closely to recipes all the time, but there are flavours and options to discover when you change it up a bit!