You need to use unsalted, raw (not roasted) cashews. There is no need to soak them prior if your blender is high-speed. u003cbr/u003eu003cbr/u003eIf not, then soaking for 4 hours is recommended. This will ensure the cashew cream is smooth and not grainy. u003cbr/u003eu003cbr/u003eIf you made more than the required amount for this recipe, you can store the remaining in the fridge. u003cbr/u003eu003cbr/u003eThis cashew cream sauce will stay good for up to 4-5 days. Give it a stir if it separates a bit. Its texture becomes more gritty when thawed, so freezing may not work here.