Cashew Cream(Regular And Thick) - cooking recipe

Ingredients

2 cups whole raw cashews (not pieces, because they are dry-you may sub 1/4 cup almonds)
cold water

Preparation

Put the cashews in a bowl and add cold water to cover them. cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough cold water to cover them by one inch. Blend on high for a couple minutes until really smooth. Strain the cashew cream through a fine mesh sieve(unless you have a high speed blender such as a Vita-Mix).
To make thick cashew cream, reduce the amount of water in the blender, so that the water just covers the cashews.
Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream.