Basic Thick Cashew Cream - cooking recipe

Ingredients

1 cup whole raw cashews (5 ounces/142 grams, rinsed and soaked 3-4 hours or overnight. Or use boiling water and they'll be re)
2/3 cup water (I actually use about half because I like the cream to be thick, 160 ml)
1/4 cup maple syrup (60 ml)
1 teaspoon vanilla extract
1/4 teaspoon guar gum (can substitute xanthan gum or omit)

Preparation

Drain the cashews and put them in a blender. Add the water and maple syrup and vanilla. Blend until the cream is perfectly smooth.
Add the guar gum and blend for another minute and a half.