Step 1

Add cashews to a bowl and cover with enough water to submerge. Soak 6-8 hours or overnight. This helps them soften enough so that they can blend properly.

Step 2

In the morning, drain cashews from their soaking water and rinse them in a colander.

Step 3

Add soaked cashews and 4 cups of fresh filtered water to a high-powered blender. Add in cinnamon, dates and sea salt.

Step 4

Blend on high speed for 1 minute, adding 30 seconds more if you feel it necessary to blend.

Step 5

Place your nut milk bag over a large bowl or pitcher. Pour the cashew milk into the bag and strain the liquid into the bowl, using your hands to wring out all of the milk.

Step 6

Pour the cashew milk from the bowl into glass jars. Milk will keep in the fridge for up to a week, if not longer. If it separates, simply shake the jars.