Cashew Cream

1 c. raw organic cashews
2 c. filtered water, plus 1 c. for blending
1/2 t. sea salt
1/2 t. lemon juice

Place cashews in a non-reactive bowl with 2 c. filtered water and salt.  Cover with a clean tea towel and soak for 2-3 hours.  Drain thoroughly, and rinse until water runs clear.

Place drained cashews with lemon juice and remaining 1 c. water in blender and blend until smooth.  Refrigerate and serve over berries, on pancakes, or in recipes.