2
Place 100g of the toasted cashews in a bowl, cover with cold water and allow to soak for at least 4 hours. Strain off the water then place the cashews in a blender. Add half of the soaking water and the salt and blend until silky smooth, adding more of the soaking water if necessary. Scrape out of the blender and cover. Roughly chop the remaining 20g of cashews and set aside