Step 1

Soak the raw cashews in water for at least 2-4 hours or overnight for best results.

Step 2

Drain and rinse the cashews thoroughly under cold water.

Step 3

Place the soaked and drained cashews in a high-speed blender. Add 4 cups of fresh water, sweetener (if using) and salt to the blender.

Step 4

Blend on high speed for about 1-2 minutes, or until the mixture is completely smooth and creamy and there are no cashew bits left.

Step 5

If you want your cashew milk to be completely smooth without any remaining cashew residue, you can strain it through a nut milk bag, fine-mesh strainer, or cheesecloth into a clean container or jar. Use within 3-4 days.