Cashew milk is one of the easiest nut milks to make as it does not require excess labor straining the finished product.
4 cups of water
1/2 to 2/3 cup cashews
Place the water and 1/2 cup of cashews in a blender and blend until smooth and creamy. If you prefer a creamier milk, add 2 -3 more tablespoons of cashews and blend again until smoothy.
The milk should not be grainy. If it is, you may need to blend it a bit more or strain it with a mesh strainer or nut milk bag.
Store in refrigerator for 4-7 days.