1 cup raw cashews
4 cups filtered water
1 tbsp maple syrup
1 tsp vanilla extract
1 pinch of pink himalyan sea salt
Place all ingredients into a high power blender, such as a Vitamix. Blend on high for 2 minutes. Pour into a glass container and cover. Can be stored in the refrigerator for about a week.
*TIP: Some recipes call for filtering the milk after blending to eliminate any “pulp” for a smoother consistency like regular milk. You can do this by using a fine mesh strainer. However, I skip the filtering step because I like the thicker consistency and I also use the majority of my cashew milk for smoothies so there’s no need to add the filtering step. Just be sure to shake it up each time before using.