Cashew Cream Roasted Red Pepper Sauce

1. Soak the cashews in water for two days, then drain them thoroughly.
2. Roast the red peppers until their skin is charred and blistered, and the peppers are soft. Once cooled, remove the skin and seeds, then blend the roasted pepper flesh until smooth.
3. In a blender, combine the drained cashews, blended roasted red peppers, almond milk, nutritional yeast, maple syrup, and sea salt (to taste).
4. Blend all ingredients until the sauce is completely smooth and creamy.
5. Transfer the sauce to an airtight container and let it sit in the refrigerator overnight to thicken before serving.