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For basic, all-purpose cashew cream:
1 cup raw, unsalted cashews
2 1/2 cups water, divided
1/8 teaspoon kosher salt
For sweetened cashew cream:
1 cup raw, unsalted cashews
1 dried Medjool date, pitted
22 1/2 cups water, divided
1/8 teaspoon kosher salt
For "cheesy" cashew cream:
1 cup raw, unsalted cashews 2 1/2 cups water, divided
1 tablespoon nutritional yeast
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon kosher salt
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