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1
Note: In using this 2 for 1 method, it's really important to soak the cashews for at least 12 hours before you process them in the blender. If you don't, the milk won't strain through the muslin, and you won't end up with the leftover cashew cream. At first the straining process might seem a little tedious, but you'll get the hang of it quickly. The double bargain of cashew milk and cashew cream are worth it.
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2
Put the cashews in a separate bowl with three cups of water, cover with plastic wrap or a towel and soak overnight or at least 12 hours. After 12 or more hours, discard the soaking water and rinse the cashews. Put the cashews and 3-1/2 cups of fresh water in the blender container. Using the highest speed on the blender, blend the ingredients for about 2 minutes. The mixture will become smooth and creamy and will have a thick layer of foam on top.
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3
To strain the mixture, place the strainer so it sits elevated over the bowl. Take the muslin and run it under water and then squeeze the excess water out. Line the strainer with the muslin, making sure it is large enough to cover the entire strainer and hang over the edges a bit. Slowly pour the entire mixture over the muslin into the strainer. Let sit until most of the liquid has drained through, at least 30 minutes. Once the liquid has stopped dripping through the muslin, carefully gather the edges of the muslin together, lift out of the strainer with the cream still sitting in the muslin, and place in a separate bowl as is.
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4
Take the cheesecloth, fold it over itself to create a double thickness, run it under water, and squeeze the excess water out. Line the same strainer, still sitting on top of the bowl, with the cheesecloth, again making sure it is large enough to cover the entire strainer and hang over the edges a little. Scoop the cream mixture from the muslin sitting in the separate bowl into the cheesecloth, gently spreading it out so any remaining liquid can drain easily. Let this sit for at least another 30 minutes, until the cream looks like it has thickened and the liquid has mostly stopped dripping through. You can alternatively let the milk strain for several hours to make an even thicker cream.
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5
Gather the edges of the cheesecloth together and lift it out of the strainer, with the cream inside, into a separate bowl. Gently scoop cream from cheesecloth into a small storage container for later use. Remove the strainer from the bowl and set aside. Use a whisk to stir the milk in the bowl, since some of the sediment will have settled as it sat, and pour into another storage container. Store both milk and cream in the refrigerator. You can also freeze the cream, just make sure to stir it well after it unthaws.
