Soak cashews in water to cover overnight (or for 8–12 hours). Make sure nuts are completely covered with water.

Drain and rinse nuts, and then add to a high-speed blender with 3 c. filtered water and blend until smooth and creamy. If you don’t have a high-speed blender, it may take longer. If you want a thinner consistency, add more water and continue blending.

Optional step: If you want to remove the almond pulp*, you’ll need a nut bag or a clean, thin dish towel. Place bag or towel over a mixing bowl, and carefully pour blended almond milk mixture into the bag or over the towel. Gather corners and carefully squeeze until all the liquid is removed.

Enjoy nut milk with oatmeal or a smoothie! Transfer to an airtight container or jar and store in the refrigerator for up to 4 days.

*Note: Turn almond pulp into almond meal by spreading the pulp onto a parchment-lined shallow baking sheet and putting it in the oven at a low temperature (250°F or 120°C) for 20 minutes, stirring half way through, until pulp is dry. Remove from oven and allow the pulp to cool on the counter for an hour or more. Transfer to an airtight container and store in your pantry for up to a month. Almond meal can be used to make Oatmeal Raisin Cookies or as a fruit crumble topping.