Quick method: Place raw cashews in a bowl and cover with boiling water. Allow soaking for 1 hour before using. Overnight method: Place raw cashews in room temperature water and allow to sit overnight.
Drain cashews from water.
Place cashews, almond milk, lemon juice, garlic, salt, and nutritional yeast into a blender such as Vitamix. Process until creamy and smooth. Note, you might need to add a tablespoon or two more of almond milk to achieve a creamy sauce.
Stir in chili paste if you would like your cream sauce spicy.
Place unused cream sauce in an airtight jar in the refrigerator for up to 5 days.
Nutritional Yeast: Add a few extra teaspoons to give the sauce a mild cheese flavor
Pesto: Add two tablespoons
Stevia or maple syrup: For a sweet cream that would be great with fruit or dolloped on pie
Sriracha: Put in 2-4 tablespoons, depending on how hot you like it
Peanut butter: While processing, add 1/4 cup of peanut butter. This would be great on bagels or in Thai dishes
Curry: Stir in 2 tablespoons. This would make a yummy topping on roasted veggies.