Ingredients:

4 cups water (divided; need 2 cups first)

1 cup organic unsalted raw cashews

2 teaspoons vanilla

2 tablespoons maple syrup (or other diet safe sweetener of your choice)

Pinch of salt

Directions:

1. Begin by soaking the cashews in water for a minimum of 4 hours, or you can opt for an overnight soak in the refrigerator for best results.

2. Once soaked, thoroughly drain the cashews and rinse them until the water becomes clear.

3. In a blender, combine the soaked cashews with two cups of water. Initiate blending on a low setting and gradually increase the speed until the cashews are completely pulverized. Depending on your blender, this could take around 2 minutes in a high-powered one or a bit longer in a standard blender.

4. Incorporate an additional 2 cups of water, along with your preferred sweetener, vanilla extract, and a pinch of sea salt.

5. If your blender isn’t able to completely break down the cashews, strain the milk through a fine mesh strainer or cheesecloth to achieve a smoother consistency.

6. Transfer the freshly made cashew milk into a covered container and store it in the refrigerator. It can be kept for up to 4 days, but remember to give it a good stir before using.