Place the cashews in a bowl and cover with water. Soak for 4 hours or overnight. Drain and rinse.

In a blender, combine the soaked cashews and 1 ½ cups of fresh water. Blend on high until smooth and creamy, about 1-2 minutes.

For a smoother milk, strain the mixture through a nut milk bag or fine mesh sieve. You can skip this step if you prefer a creamier texture.

Pour the cashew milk into a clean bottle or jar and refrigerate. It should last about 4-5 days. Shake well before using as separation is normal.