4 cups whole raw cashews, rinsed under cold water

Step 1 Put the cashews in a bowl and cover with water. Cover with plastic wrap and refrigerate to soak overnight.

Step 2 Drain the cashews and rinse under cold water. Place the cashews in a high-speed blender (this will need to be done in a couple of batches) and add enough water to cover by an inch. Puree until completely smooth. If needed, pass the cashew puree through a fine strainer to remove any coarse bits; the final "cream" should have the smooth, thick consistency of heavy dairy cream. This makes about 3 cups cream (consistency will depend on the amount of water added while blending, and can vary from just over 2 cups to about 3 1/2 cups; thin as desired).

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