Soak cashews in hot water for one hour. Alternatively use another Soaking method use.
After the soaking time, strain and add to a high-powered blender along with the olive oil, oat milk, apple cider vinegar, maple syrup, and salt and blend on high speed for at least 60 seconds.
120 g Cashews, 60 ml cold pressed olive oil, 125 ml Oat milk, 15 ml Apple cider vinegar, 7,5 ml maple syrup, ½ tbspn Salt
If necessary, scrape down the edges with a silicone scraper and blend again until you have a fine uniform cream.
Place in a bowl or airtight jar and store in the refrigerator.
Keeps well sealed up to 5 days in the refrigerator.