1. Soak that 70 g (1/2 cup) of 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 minutes. You can soak cashews in water overnight!
2. Once they're nice and soaked, drain the cashews and toss them into a high-speed blender with 120 ml (1/2 cup) 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’s perfect for pasta, soups, overnight oats, 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.

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