Homemade Cashew Milk- Two Ways

1 Soak raw cashews in filtered water for at least 2 hours or overnight. This helps break down the cashews and sprout them for easier digestion. You want to make sure you don't use roasted cashews because those are already cooked. I've found raw cashews cheapest at Trader Joe's!
2 Once they're soaked for long enough, strain and rinse the cashews under cold water. In a blender, add in your cashews, 3½-4 cups of filtered water (I usually prefer closer to 3½ for a creamier milk but both are great), and sea salt.
3 Blend on high for a few minutes until mixture turns white and all the cashews are blended.
4 Pour the milk through a strainer (or you don't have to). If you'd like to add any additional add-in's, go ahead and pour the milk back into the blender and you can add vanilla, cinnamon, and/or a sweetener! Or if you choose not to strain the milk, then just go ahead and add them in after you blend the water and cashews!
5 Pour into milk bottle or jar of your choice and you're all set! Lasts in the fridge for about 1 week!½