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Cashew Cream, to be made in advance- Soak the cashews overnight in water, or bring the cashews and 4 cups of water to a simmer. Remove the pan from the heat and allow the cashews to soak 1 hour. Drain and rinse the cashews.
Place the cashews into a blender and add the water. Blend until completely smooth, stopping a few times to scrape down the sides of the jar. Strain the mixture and remove any particles.
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