1. Soak the raw cashews for at least 6 hours, ideally 8 or overnight.

2. Drain and rinse the cashews, then blend with 1 cup of fresh filtered water for at least 1 minute, longer if using a low-power blender. 

3. If you aren't using this right away, keep it in the fridge for up to 1 week, or in the freezer (air-tight container) for up to 1 month. I like to soak large batches of nuts and then freeze individual portions so that I can make fresh cashew cream throughout the month.

4. Check out this article on why soaking/sprouting/activating nuts and seeds is so important for digestion and health: https://realfoodforager.com/why-you-need-to-activate-nuts-and-seeds-how-to-do-it/

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This recipe is great for making a dairy-free dupe of "white chocolate cream cheese frosting", click here to see the carrot cake recipe that uses this frosting.