Cover cashews with water in a bowl and soak overnight in the refrigerator. Alternatively, you can do the "quick-soak method", where you pour boiling water over the cashews and soak them for 1 hour. Drain and rinse the cashews when ready to use.**
Put all ingredients in a high-speed blender. Blend on high until super smooth. For me, this was 1-2 minutes. At the end, you might slowly slow down your blender until stopped to get out extra air bubbles. Depending on your blender, you may also have to stop a few times and scrape the mixture down a bit. Adding slightly more water will help it, if it doesn't seem to be blending.
Scrape out of blender and into an airtight container and chill. The cream thickens as it chills, and will last 1-2 weeks.
Angela says: You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.