1. Soak those cashews in a heatproof bowl and cover them with hot water—make sure there's at least 1-2 inches of water over them. Let them hang out for about 20-30 minutes.
2. Once they're nice and soaked, drain the cashews and toss them into a high-speed blender with 1 cup (240 ml) of fresh water. Blend it all together on high until it’s completely smooth, which should take around a minute.
3. You can use this creamy cashew goodness as a substitute for coconut milk or dairy cream in tons of recipes! It’sperfect for pasta, soups, overnight oats, drinks (just remember to use a smaller amount of cashews and strain it for the best texture), desserts, and pretty much anything that could use a creamy touch. Just a heads-up, though—it won't whip up like cream.
4. If you have any leftovers, just pop the cashew cream into a sealed container and store it in the fridge for about 3-4 days. We haven’t tried freezing it, but we think it might work; fresh is always best, though!

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