To make this cashew milk, simply add all of the ingredients to a high-speed blender. Blend everything together for about two minutes, until the liquid is completely smooth with no visible cashew chunks remaining. That's truly it!

Once it's done, transfer the milk to glass jars or an airtight container, seal, and store it in the refrigerator for up to one week. Give it a good shake before each use, as natural separation is totally normal.

This milk is perfect in your morning coffee, poured over granola, or enjoyed straight from the glass.