1 c. raw unsalted cashews 4 c. filtered water 2 tbsp. maple syrup ¼ tsp. cinnamon 2 tsp. vanilla extract Pinch of sea salt

1. Soak raw cashews in water for at least five hours, or overnight. Strain cashews through a fine mesh sieve and rinse well. 2. Add soaked and rinsed cashews to a high-speed blender along with water. Blend on high for two minutes, or until cashews are completely pulverized. 3. Add in maple syrup, cinnamon, vanilla, and sea salt, and blend for 30 seconds more. 4. Store cashew milk in an airtight jar in the refrigerator where it will keep for three to four days. Shake jar well before using and enjoy!