Soak the cashews in cool water for at least 3 hours. Cover the bowl. When done, drain but save a little of the soaking liquid. Place the cashews with the small amount of liquid in a high speed blender or food processor and whirl to smooth. Add the almond milk. Continue to blend, add the rest of the ingredients except the fruit. Stop and taste. When you have the right sweetness and smooth creamy texture, you are done. If you have to add a little more almond milk that’s fine .Place in fridge for a few hours for all the flavors to marry and for the sauce to thicken up a little. Now, plate your berries in small dessert dishes. Spoon out a tablespoon over the berries. Whatever you have left, go over a second time until you finish the sauce. Sprinkle with chopped toasted cashews and chia seeds if you want.

Note: If you make a larger batch of cashew cream, store in fridge for up to 2 days.