Soak as many cashews as you’d like in a bowl of water, overnight, in the fridge.
In the morning, drain and rinse the nuts and transfer them to a blender or food processor. Top with enough water so that the nuts and water are at an equal level. You don’t want the water higher than the cashews or the cream will be too running. (For thicker cream, keep the water 1/2 inch under the top of the cashews).
Blend until smooth. If you are doing this in a blender and you do not have a high-powered blender you may need to strain the leftover bits out using a fine-meshed sieve.
Transfer cream to a container and store in the fridge until ready to use. Keeps for about 1 week.