Cashew Cream
1 cup cashews, raw and unsalted
3-4 cups water
Place cashews in a medium bowl. Cover with 2 cups filtered water. Soak for 8 hours or overnight.
Transfer cashews and water to high speed blender. Blend on high speed until smooth. Add more water until desired consistency is reached.
Store in refrigerator for 1 week or freeze for up to 3 months.
NOTE: Stay tuned for more recipes on when to use cashew cream - they will help you learn what thickness you want in different situations. But generally, you are going for something ranging from the thickness of mayonnaise, to a very thick heavy cream, to a nice thin cashew milk. Always err on the side of too thick, because you can stir in water at any point.