I am a big fan of not using soy to replicate everything. And as herbivores, or whatever you eat, we gotta find alternatives to tofu, soy protein, you name it. That's why I like 'cashew cream'. Cashews, when soaked (or if you are short on time, boiled) blend quite easily. You don't need a 'nut milk bag' to make a delicious, smooth cream - a sharp blade on high with some water should do the trick - the cashews will pulverize.
That being said, 1/3 heaping cup raw, unsalted cashews, soaked, should equal 1/2 cup soaked cashews.
3/4 cup water, blended, pulverized, processed - 1 cup cashew cream.
Soak cashew 6 hours at room temperature or overnight, covered, in the fridge. Rinse before you use! If you are going to boil them, do so at medium high for about 20 mins.
I hope your blender/food processor does the job. I have a Vita Mix, bitches!
With a little salt and vanilla extract it makes a great coffee creamer!