First, place 1 cup of raw, unsalted cashews (these are the cashews I use) in a glass jar or bowl and cover with warm water.

Allow the cashews to sit and soak for at least 8 hours, or overnight.

Drain the soaking water and rinse the cashews well. You will notice that the cashews have grown in size quite a bit. They may even be double their original size. That's ok.

Measure 1 cup of the soaked cashews for 1 quart of cashew milk.

You can use the remaining soaked cashews to make more cashew milk, or dehydrate them to snack on, or make a lovely cashew cheese.

Place 1 cup of soaked cashews into a high-speed blender.

Add 4 cups of filtered water.

Blend on medium-high speed for 50 to 60 seconds.

It is not necessary to strain cashew milk, unless you just really want to. If you have a nut milk bag, go for it. I use a fine mesh sieve if my cashew milk is going to be made into dairy-free yogurt. If we're using it for smoothies, I don't worry about straining it at all.

Store the milk in a glass jar or container in the fridge for up to 5 days.