Place Raw Cashews in an airtight container. Pour Cold water over cashews. Cover and sit on counter. Let rest 4 hours or overnight. Once done sitting remove lid, drain liquid and put in blender/processor. Blend/pulse until cashews become a fine cream, almost like an almond butter. Put in an airtight container in the fridge for up to a week.
Use in various recipes such as My Paleo Spinach Artichoke Dip