Easy Creamy Homemade Cashew Milk

Place the cashews in a bowl and cover them with water. Soak for 4–6 hours or overnight for best results. Short on time? Soak them in hot water for 1 hour to speed up the process. Drain and rinse the soaked cashews thoroughly. Add the cashews, 4 cups of filtered water, the date, and a pinch of salt to a blender. Blend on high for 1–2 minutes until the mixture is smooth and creamy. Optional Straining: Cashew milk is naturally smooth, so straining isn’t necessary—but feel free to strain through a nut milk bag for an ultra-fine texture. I never strain mine. Pour the cashew milk into a clean glass jar or bottle. Store in the refrigerator for up to 4–5 days. Shake before using, as natural separation may occur.