3/4cupplus 1 tablespoon waterplus 2 cups for soaking
Preheat oven to 410 degrees. Line baking stone or baking sheet with two pieces of parchment paper, one on top of the other, then set aside.
Soak cashews in 2 cups water for 15 minutes, rinse and drain well. Use a paper towel and pat cashews to remove excess water.
Add to blender or food processor, cashews and remaining 3/4 cup + 1 tablespoon water, pulse until a creamy consistency, similar to pancake batter.
Add additional ingredients, whisk to combine with batter.
Pour batter in the center of the baking sheet and spread to approximately 9 x 9-inches. Bake 15 minutes, then carefully remove bread and top sheet of parchment paper, gently flip over onto the second piece of parchment paper.
Return to the oven and bake an additional 15 minutes. Test the bread to make sure it's done in the middle. If needed, cook 1-2 more minutes. **Watch the bread closely to make sure it doesn't burn. Carefully flip the bread over and place on a cooling rack. Allow to cool before cutting.