Soak the cashews in a large bowl of water for 4 hours or overnight. Rinse, then drain after they are done soaking.
Blend all ingredients together in a high speed blender. The cashew milk does not need to be strained and will keep for 3 to 4 days when kept in an airtight container in the fridge. Make sure to shake or mix before serving.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.