Soak the cashews for at least 3 hours but I always leave them overnight.
In two separate bowls mash the blueberries and raspberries with a fork until they are all mashed up.
Drain your soaked cashews and add them to a high speeds blender or food processor with the coconut oil, dates, lemon juice and non dairy milk. Blend this until you get a nice creamy texture.
Now add 1/2 of the cream to the mashed blueberries and the other half to the raspberries and mix them well.