1/2 cup cold water (use a little more or less for a thinner or thicker consistency)
2 TB full-fat canned coconut milk (skim the thick portion off the top of the can)
1 tsp coconut vinegar (apple cider vinegar will also do, but coconut vinegar is much better)
Drain and rinse the cashews well.
Place them into a blender with the ½ cup water and puree until smooth and there’s no grit when you rub the mixture between your fingers, then add in the coconut cream and coconut vinegar, blending again.
(You can also use an immersion blender to achieve a smooth texture. Place in the refrigerator until ready to use.)
The cream will last a few days in the refrigerator.