SOAKED CASHEWS: To best soak cashews, add 1 cup of cashews to a bowl or measuring cup and cover with cold water, sealing the top with plastic wrap and leaving it out (at room temp.) overnight. When ready to use, drain and rinse. For same day: Add cashews to a bowl or measuring cup and cover with boiling water, sealing the top and leaving it for 15-30 minutes. Drain, rinse, and continue recipe.
OIL: Instead of grapeseed oil, you can also use extra virgin olive oil, if preferred.
STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve.