Cashew Milk

1 cup raw cashews

4 cups water, divided

optional: pinch sea salt; sweetener of choice (honey, agave, pitted dates, maple syrup), to taste; cinnamon

1) Soak raw cashews in 2 cups water for at least four hours (preferably overnight).

2) Blend cashews in their soaking water on a high speed blender until smooth.

3) Add remaining water and optional ingredients. Continue blending until smooth.

4) Store in a covered glass jar in the refrigerator for 3-5 days.

note: This recipe makes approximately five cups of cashew milk with the creaminess of 2% milk. Add more or less water, depending on preference.