- 1 cup whole raw cashews, soaked overnight and drained
- 3 cups filtered water
- Pinch of sea salt
- Optional additions: vanilla extract, cinnamon, or maple syrup
- Add the soaked cashews, filtered water, pinch of salt, and any optional additions to your high-powered blender.
- Blend on high for 2-3 minutes until the milk is completely smooth and creamy with no lumps and bits.
- Pour the milk into an airtight container and store in the fridge for up to five days.