Method:

To make sure your cashew cream recipe turns out, the cashews must be soaked until soft before blending. Blend soaked cashews and water in a high-speed blender until smooth. I like to add the salt to give it more flavor, but that is optional.

Here are the more detailed instructions:

1. Soak the cashews in filtered water for at least 4 hours and up to 12. To soak, just place the cashews in a bowl and cover with water by an inch, then cover and soak at room temp up to 4 hours, and put in the refrigerator if soaking overnight. If you’re in a hurry you can soak them for 15 minutes in very hot but not boiling water. To use the hot water method, boil water then remove it from the heat for two minutes, then pour over the cashews. After soaking, discard the soaking liquid and rinse the cashews thoroughly.
2. Place the cup of soaked cashews, 3/4 cup filtered water and sea salt into a high-speed blender, like a Vitamix or Blend-Tec. Starting on low, blend the cashews as you increase the speed to high (about 10 seconds to increase from low to high). Blend for 2-3 minutes on high until very silky and smooth. Add more water if needed to adjust the consistency if desired. Always start with less water than you think you need and increase as needed.
3. Store in an airtight glass container in the refrigerator up to a week. This cashew cream recipe freezes well up to 3 months, however, it takes just as long to thaw as it does to make so I usually make it fresh. Freeze any leftovers that aren’t used within the week.