Homemade Cashew Milk
- 1 cup raw cashews, soaked
- ½ tsp sea salt
- 1 tsp vanilla extract
- 4 cups water
- 1 tbsp maple syrup (optional)
- ¼ tsp cinnamon (optional)
Cover the cashews with water and soak for at least 2 hours or overnight.
Drain the cashews. Add the cashews, 4 cups water, sea salt, vanilla extract, maple syrup (optional), and cinnamon (optional) to a blender and blend until smooth.
Add to 3 mason jars or 1 large. Store in refrigerator for up to a week.