Soak the Cashews: Begin by placing the raw cashews in a bowl and covering them with water. Let them soak for at least 4 hours, or overnight for best results.

Drain and Rinse: After soaking, drain and rinse the cashews under cold running water to remove any residue.

Blend: In a high-speed blender, combine the soaked cashews and 4 cups of fresh water. Add maple syrup, vanilla extract, and a pinch of salt if desired. Blend on high for 1-2 minutes until smooth and creamy.

Strain (Optional): If you prefer a smoother texture, pour the cashew milk through a nut milk bag or fine mesh strainer into a large bowl or pitcher. Squeeze or press to extract as much liquid as possible. Skip this step if you like a bit of texture.

Store: Transfer the cashew milk to an airtight container and store it in the refrigerator for up to 4-5 days. Shake well before using, as separation may occur.

Enjoy: Use your homemade cashew milk in smoothies, coffee, tea, cereal, or just enjoy it on its own!