½ - ¾cupfiltered water, more or less depending on the texture you seek
2teaspoonsfresh lemon juice
¼teaspoonsea salt
*(see above for additional flavor variations and ideas)
Instructions
Soak the cashews in filtered water for at least 2 hours and up to 12. To soak, just place the cashews in a bowl and cover with water by an inch or so, then cover and soak at room temperature ideally for a minimum or 2-4 hours, but put in the refrigerator if soaking overnight.
After soaking, discard the soaking liquid and rinse the cashews thoroughly.
Place the cup of soaked cashews, 1/2 cup purified water, lemon juice and sea salt into a high-speed blender, like a Vitamix. Starting on low, blend the cashews as you increase the speed to high (about 10 seconds to increase from low to high). Blend on high for a minute or two until very silky and smooth. You can add more water as needed to achieve your desired consistency. I recommend starting with less water and adding as you go.
Store cashew cream in an airtight glass container in the refrigerator up to a week. Cashew cream freezes well up to 6 months (see below)