Soak cashews in hot water for 20 minutes. Ensure they are fully submerged.

Drain all the water from the cashews and rinse them thoroughly under cold water.

Add the drained and rinsed cashews to a high-speed blender jar along with "fresh water" (not provided in ingredients, assuming it's for blending). Blend for 1 to 2 minutes or until the mixture is completely smooth and creamy. Scrape down the sides if needed to ensure even blending.

For a savory cream, add 1 tbsp nutritional yeast and a pinch of salt. Blend again until fully incorporated.

For a sweet cream, add 1 tsp vanilla extract and a pinch of salt. Blend again until fully incorporated.

Use immediately for your favorite recipes or transfer to a clean glass jar. Refrigerate for up to 4 to 5 days or freeze for up to two months.