Place the cashews in a heat-safe bowl. Pour boiling water over them. Allow the cashews to soak for at least 2 hours and up to overnight. (If you soak the cashews longer than 2 hours, transfer them to the fridge.) Drain and rinse the cashews.
Place all of the whipped cream ingredients into a powerful blender or food processor. Blend or process till silky smooth. (If you use a food processor, you'll need to scrape down the sides of the bowl several times while processing.)
Pour the whipped cream into a storage container with a lid. Transfer the cream to the fridge for at least four hours to set.
Use the tofu whipped cream as an accompaniment or topping for any dessert. If you like, you can scoop it over silken tofu chocolate pudding and then top it with shaved chocolate. Enjoy!