Drain the cashews, and discard the soaking water. (Learn about soaking here.)
Pour the fresh 1/2 cup filtered water into the blender, and add the soaked cashews with the maple syrup, vanilla, and salt. Blast on high for 30 to 60 seconds, until smooth and creamy. Tweak water, sweetener, and vanilla to taste.
Transfer to a sealed container in the fridge, and chill for a few hours to thicken.
The cream will keep in the fridge for about 5 days.