Cashew Cream

Remove the nutmeat from the cashews and cut a 1-centimeter slice at the bottom (the hull)

Peel the fruits and, with a toothpick, make small holes on their surface

Squeeze them lightly and reserve

Place 1 liter of water in a large pot and add the cashews and lime juice

Ferment at high heat for 10 minutes

Remove and strain

In a medium-sized pan, put 3/2 cup of water and the cashew butter and bring to a boil, stirring until dissolved

Add the cashews and cook until boiling

Lower the heat and cook for 2 hours or until the syrup is slightly thickened and golden.