- 1 cup raw cashew nuts
- 3 cups water
- 1 to 2 tablespoons agave or any sweetener of your choice (optional)
- Pinch of sea salt
- Soak the cashew nuts in water for at least 4 hours, or overnight in the refrigerator.
- Drain the cashew nuts and rinse until the water runs clear.
- Add the cashew nuts and three cups of water to a blender and blend till smooth.
- Add your sweetener of choice and sea salt and blend for a further 30 seconds.
- Strain the milk through a fine mesh strainer or cheese cloth.
- Store the milk in a covered container in the refrigerator. It should keep for 2 to 3 days.
