Step 1

Place the cashews in a heat-safe bowl. Add boiling water, making sure to completely cover the cashews. Let sit for 15 to 20 minutes, then drain the cashews.

Step 2

In a high-powered blender, combine the soaked cashews and non-dairy milk. Blend on high until smooth and creamy. You may have to occasionally pause the blender to scrape down the sides. If you prefer a thinner consistency, slowly add more milk or water, 1 tablespoon at a time.

Step 3

Pour the heavy cream into a container with an air-tight lid, like a glass jar. Store in the refrigerator for up to 7 days.