This recipe is adapted from Daniel Walker's recipe in her book Joyful.
Soak 3 C of raw cashews in warm (100° F), filtered water with 1 T salt for two hours. Drain in colander and rinse. Measure 3 C of the soaked and drained cashews for the recipe. Remaining cashews will be good for 1 week in refrigerator.
Place a shallow pan of water on bottom rack of oven.
Preheat oven to 325°F.
Butter the inside of three small loaf pans. I use the pampered chef pottery loaf pan that has 4 small loaves.
Place all of the ingredients into a blender and blend until smooth, scraping down the sides as needed. If the batter is too thick to blend, add up to 2 T of water until it is moving easily through the blender.
Pour the batter into the prepared loaf pans and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 30 minutes, then remove from pan and cool on a wire rack.
This altered version is very nice toasted with butter and fruit spread.
Replace 4 t apple cider vinegar with 4 t lemon juice.
Add 2 T freshly grated orange peel.
Follow recipe above.