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Soak your cashews in three cups of water for at last three hours.
Drain, rinse and place them in the bowl of your blender.
Add in the rest of the ingredients.
Blend, bringing the speed up to high.
You will need to stop and scrape down the splatter with a spatula, then start on low and increase the speed.
Do this over, and over, until the cream is completely smooth.
It might take a few tries, especially if the base of your blender is wide.
Transfer to a bowl and let chill in the fridge.
Apply to a cooled cake with a spatula.