from The Conscious Cook by Tal Ronnen
2 c whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
To make thick cashew cream, which some recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews. Makes about 2 1/2 cups thick cream or 3 1/2 cups regular cream.