Step 1

Place the cashews in a bowl and fill with filtered water at least an inch above the cashews. Allow the cashews to soak for 4-6 hours or up to overnight. Drain and rinse the cashews well.

Step 2

Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor. Blend until desired consistency, stopping to scrape the sides as necessary.

Step 3

This cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.