Pour 2 cups hot water over cashew pieces in a medium bowl. Let rest for at least 2 hours on counter. If soaking for longer, refrigerate.
Drain cashew pieces and rinse with fresh water.
Place drained cashews and ¾ cup water in high speed blender. Start at low speed and increase to highest speed. Blend for 90 seconds.
Pour the cashew cream into airtight containers, scraping the sides of the blender, and store in the fridge for up to 1 week.
Notes
You can soak the cashews overnight. In this case, you don't have to boil the water first. Pour water on them, cover them, and place them in the fridge. The next day, continue with the steps to make the cashew cream.