Cashew cream that requires no straining and zero hassle with only 2 steps! This yields 1 1/3 cups of cashew cream.
In a large jar or medium bowl, cover the cashews in enough water to cover them completely and soak the cashews in the fridge for at least 4 hours or overnight. Do not exceed 12 hours. Drain the cashews. Alternately, you can soak the cashews in boiled water for 30 minutes and drain.
Add the cashews and the 1 cup of water to a high speed blender and blend until very smooth, 3-4 minutes. Add more water if desired to get your desired consistency. Store covered in the fridge for up to 3 days.