- Soak the cashews in a large bowl of water for 4 hours, or over night.
- Rinse and drain the cashews.
- In a blender add the cashews, water, salt, maple syrup and cardamom. Blend until smooth, homogenous and creamy.
- The milk can be kept for 3-4 days in a air tight glass container in the refrigerator.
Flavour the milk to your taste by adding cinnamon, cacao, cardamom or vanilla.