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You can watch the video in the post for visual instructions.First, leave the cashews to soak overnight in the fridge in a bowl filled with plenty of cold water. If you’re running low on time, you could boil them for 15 minutes until softened (then drain).
Transfer the cashews and fresh water to a high-speed blender and process until smooth and creamy (see further water ratios below in the notes). Pause to scrape down the sides of the blender as needed to ensure it’s thoroughly blended.
Transfer the blended cream to an airtight container and store it in the fridge for up to 4 days. Enjoy!