Ingredients:

  • 1 cup (140 g) raw, unsalted cashews
  • Filtered Water (for soaking)
  • 4 cups (1 Litre) cold, filtered water (for blending)
  • 1/4 teaspoon fine sea salt
  • Optional: 1–2 tablespoons maple syrup or 2 large pitted Medjool dates (for sweetening)
  • Optional: 1 teaspoon vanilla extract

Instructions:

  1. Place the raw cashews in a large bowl and cover them generously with cool, filtered water. Allow the cashews to soak for a minimum of 4 hours, or preferably overnight (up to 12 hours).
  2. Once soaked, drain the cashews thoroughly through a sieve and rinse them well under cold running water until the water runs clear. Discard the soaking water.
  3. Transfer the rinsed cashews to a high-speed blender. Pour in the 4 cups (1 Litre) of fresh, cold filtered water.
  4. Add the pinch of salt and any optional ingredients (maple syrup, dates, or vanilla extract) to the blender.
  5. Secure the lid. Start the blender on low speed and gradually increase to maximum power. Blend continuously for 90 seconds to 2 minutes until the mixture is completely opaque, smooth, and slightly frothy. No straining should be necessary.
  6. Pour the finished cashew milk into an airtight glass jar or bottle.
  7. Store immediately in the refrigerator. Shake well before each use, as natural separation is expected.