Step 1

Quick soak the cashews: Add the cashews to a small pot and cover with 3 cups of water. Bring to a boil, then remove from heat and let soak for 15 minutes. Alternatively, you can soak them overnight.

Step 2

Drain the cashews, then add them to a high speed blender, along with the 4 cups of fresh water and maple syrup/vanilla, if desired, for slightly sweetened vanilla milk. Or keep it plain if you plan on using it for savory dishes.

Step 3

Blend on high for 1-2 minutes until creamy and white. There is no need to strain it through a nut bag, like with almond milk.

Step 4

Transfer cashew milk to glass jugs or other airtight container. It will keep for up to 4 days. It can also be frozen. Enjoy!