Makes 1.2-1.5 litres (US: 2-3 pints)
Ingredients:
50-60g unsalted cashews (US: about 1/3 cup)
About a litre of water (or more)
Extra water for soaking and rinsing
Note: You need a fairly high-powered blender for this; it's possible with an immersion blender but a bit messy. A food processor might work, but a good blender is best.
Method:
Put the cashews in a container with enough water to cover them well. Place in the refrigerator for 24-48 hours (or longer). I usually do this for around 48 hours for the best consistency.
