Drain and rinse your soaked cashews. Place them in a blender with 3-4 cups of filtered water and blend until as smooth as possible.

Strain the milk through a nut milk bag, squeezing the bag until all of the cashew milk comes out and your left with a ball of ground cashews.

If you desire a sweetened vanilla cashew milk, place the fresh cashew milk back into your rinsed out blender and add in 1-2 tablespoons of maple syrup and 1-2 teaspoons of vanilla extract. Blend briefly to combine.

Store in an airtight container in the fridge for up to 3 days.