Servings: makes 1 pint

½ cup soaked raw cashews or cashew flour ½ cup soaked raw cashews or cashew flour
½ cup rolled or quick oats ½ cup rolled or quick oats
1 cup filtered ice cold water 1 cup filtered ice cold water
pinch salt pinch salt

Put everything into a high-speed blender.
Process until smooth and creamy.

*For an even smoother cream: Pour mixture into a fine strainer. Stir through gently to remove any oat grit and discard. If the cream is too thin, heat over low heat until thicken ( happens very quickly). Stir constantly until the consistency you want and remove immediately from heat.  *For an even smoother cream: Pour mixture into a fine strainer. Stir through gently to remove any oat grit and discard. If the cream is too thin, heat over low heat until thicken ( happens very quickly). Stir constantly until the consistency you want and remove immediately from heat.
*The recipe can be halved if your blender can process just a cup of food or doubled, tripled, etc.  *The recipe can be halved if your blender can process just a cup of food or doubled, tripled, etc.
*Store leftovers in the refrigerator for up to 1 week.  *Store leftovers in the refrigerator for up to 1 week.