2 cups raw cashews (do not use roasted or salted)
Place the raw cashews in a bowl and cover them with water. Soak cashews at least several hours or overnight.
The next day drain the cashews and rinse with plenty of fresh water and drain. Put the cashews in a high-speed blender and add water, preferably filtered, to cover them by 1 inch. Blend the cashews at high speed until very smooth and creamy. For thinner cream, use more water. To make cashew milk, see Cashew Milk.
Makes about 2-3 cups of thick cream. Please note, because there are no preservatives added, your cashew cream will last about 3-5 days in the refrigerator.