The Conscious Cook." He explains the process well, but his recipe makes a lot of cream. I would rarely use it up before having to throw it away. Since, I've been making it in smaller batches. This recipe will yield between 1/2 - 3/4 cups of cream. Here's how I do it.
1 C raw cashews
The night before you need the cream, put the cashews into a bowl and cover them with water. Store the bowl of cashews in the refrigerator. When you need the cream, drain and rinse the cashews under cold water. Place them into a blender and cover them with about one inch of water. Blend until smooth. This usually takes two or three minutes. Next, strain the mixture through a fine-mesh sieve (if you have a Vita-Mix blender you won't need to strain it and you'll end up with 1 1/2 cups of cream). Once strained it should have the consistency of cream.
Note: It only keeps for two or three days.