Place cashews in a bowl. Cover with water and soak for about 2 hours (or at least 30 minutes in very hot water). Drain and rinse thoroughly.

Place the soaked and drained cashews in the bowl of a high-speed food processor or blender with 1 1/4 cups of fresh water (or broth), garlic, and salt.

Puree on high speed until the mixture is very, very smooth and creamy, scraping down the sides as needed. This may take a few minutes depending on your blender.

If the sauce is too thick, gradually add more water or broth, one tablespoon at a time, until you reach your desired consistency.

Taste and adjust seasoning if necessary. Add more salt or garlic to your preference.

Use immediately or store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in ice cube trays or small containers.