1. Soak the cashews in 2 cups water for at least 4 hours, until swollen and soft. Drain; reserve the liquid.
2. Put the cashews in a blender and process on high, adding the soaking liquid a few tablespoons at a time until it reaches the desired consistency.
CASHEW CHEESE Same principle, only spreadable like cream cheese. Increase the quantity of cashews to 1 1/2 cups. Increase the water in Step 1 to 3 cups. After draining, put them in the blender with 1 tablespoon each lemon juice and nutritional yeast and a pinch of salt; purée until smooth, adding reserved soaking water 1 tablespoon at a time until you reach the consistency you want. Eat as is, or at this point you can add other flavors and pulse until incorporated.