Steps
1. Begin by soaking the cashews in water for at least 4 hours or overnight. Drain and rinse well.
2. In a blender, combine the soaked cashews, coconut milk, maple syrup, vanilla extract, lemon juice, and salt.
3. Blend on high until completely smooth, scraping down the sides as needed.
4. If a thicker consistency is desired, add xanthan gum and blend for another minute.
5. Transfer the cream to a sterilized jar, seal tightly, and store in the refrigerator for freshness.
6. For longer shelf life, consider freezing portions in ice cube trays, then transfer to a freezer bag once frozen.