Toast the cashews in a dry pan over medium-low heat (we started with 2 cups of cashews).Cover toasted cashews with equal parts water in a sealed container and allow to soak overnight.Add soaked cashews and any remaining water to a blender or food processor. Blend until smooth.Using a fine mesh strainer or nut milk bag, extract as much cashew “milk” from the solids as possible. Be sure to gently press to squeeze out every last drop!Measure yield of toasted cashew milk. Add Cashew milk and equal parts coconut palm sugar to a medium sauce pot. Simmer on low heat until sugar is completely dissolved and mixture is smooth, creamy, and slightly foamy at the edges.After allowing your syrup to cool, bottle your orgeat and use it for at least a month.