Soak the cashews in water for at least 4 hours or overnight in the refrigerator. Or you can instantly soak cashews in water for about 10. You can get away with no soaking if you have a high-speed blender.

‍

Blend the cashews and four cups of water in the blender. Add the maple syrup or dates and vanilla extract and blend for 30 seconds. Omit the maple syrup or dates and vanilla extract if you are using the cashew milk in cooking. If your blender can’t completely break down the cashews, strain the milk through a fine mesh strainer. It will keep in an airtight container at in the refrigerator for 3 to 4 days.

‍