Place cashews in a large bowl and cover with 1 cup of boiling water.
Let cashews soak for 15 minutes.
Drain and rinse cashews and place into a blender.
Pour in 1/2 cup of remaining water. Puree until smooth, adding addition water as needed to reach desired consistency.
Notes
My blender is 16 years old and has made a few hundred frozen margaritas, so I cannot get a perfectly smooth texture, but it still worked perfectly in my ice cream!
I have only played with a small batch, but I am sure you could double the recipe. The key is to completely cover the cashew with the boiling water.
A high-powered blender is a must for creamy, smooth cashew cream.
This recipe makes 1 1/2 cups. I had to create a serving size so I went with 2 tablespoons per serving to get 12 servings.