I have 2 options for you! One option is a quick option and the other is an overnight option. If you are adding the cream to an already heated dish or a dish that is meant to be warmed up, the quick option will work great. If you are needing the cream to be cool for a cold dish, prep ahead and do the overnight method so your cream isn’t warm!

OVERNIGHT: In a bowl, put your cashews inside and fill up with warm water until the cashews are covered by at least 1 inch of water. Cover and let sit overnight.

QUICK: In a pot, fill with water and bring to a boil on the stove. Add in your cashews making sure they are totally covered by the water by at least 1 inch. Let them boil for 8-10 minutes or until their size is noticeably larger.

Drain your cashews and rinse well with cool water. In a high power blender, add in your cashews and 1/2 cup of water (if you need the cream to be cold, use cold water and even put in a couple ice cubes too!). Blend for desired consistency. If it isn’t blending well or you are desiring a runnier consistency, add in another 1/4 of water. Sometimes I add in total, 1 cup of water depending on the consistency I am achieving from my blender! For soups, I use 1 cup of water, for dips, less. You can keep it a little chunky if you are looking for a ricotta cheese substitute or make it totally smooth for a soup creamer/thickener.

Store in a container or jar in the fridge for 7-10 days.