Place the cashews in a large bowl or container and cover with room temperature water. Let soak on the counter for 4-6 hours until plump and soft or cover and place in the the fridge overnight.
Drain and rinse the cashews. Place the soaked cashews in a high-speed blender with 2 ¼ cups cold water and blend for several minutes until super creamy and all the nuts are completely blended. Scrape down the sides of the blender if needed.
Transfer to a jar with a lid. Store in the fridge for 5-6 days - shake before using. Add more water as needed for desired consistency (1 tablespoonful at a time).
Notes
Store in the refrigerator in a jar or container for 5-6 days.
Freeze for up to 6 months. I like to pour the heavy cream into ice cube trays and then once frozen, transfer to a freezer bag with a label. Add frozen to soups, stews or sauces for extra creaminess. Or defrost first then stir or blend* before using as a coffee creamer or in any recipe that calls for heavy cream. *Add a tablespoonful or two of water while blending if needed to correct consistency.